Mushroom Masala

Enjoy the exotic flavours without the carbs!! A nice accompaniment to your favourite meat.

Ingredients

  • 3 tbsp extra virgin olive oil

  • 1 tsp cumin seeds (or ground cumin)

  • 3 cups onions, chopped

  • 2 tbsp garlic, minced

  • 2 tbsp ginger root, minced or grated

  • 1 tsp ground coriander

  • ¾ tsp turmeric

  • 1 can pureed tomatoes with juice

  • ¾ tsp salt

  • 2 packages white mushrooms, quartered

  • 2 sweet red peppers, chopped

  • 2 tsp chili powder

  • 3 tbsp plain yogurt

  • ½ cup fresh coriander (cilantro), chopped

Cooking Directions

  1. In saucepan, heat half of oil over medium-high heat. Add cumin seeds; cook for 30 to 45 seconds or until they sizzle and start to pop. Add onions; cook, stirring occasionally, for 15 minutes or until soft and browned. Stir in garlic, ginger, ground coriander and turmeric; cook stirring for 2 minutes longer. Stir in pureed tomatoes and salt. Bring to a simmer. Reduce heat to low. Cook for 30 minutes, stirring occasionally and adding a bit of water as necessary to prevent sticking.

  2. Meanwhile, in large nonstick frying pan heat remaining oil over medium-high heat. Add mushrooms and peppers; cook for 15 to 20 minutes, stirring frequently, or until soft and browned. Add chili powder; cook for 2 minutes longer.

  3. Stir mushroom mixture into tomato mixture; simmer for another 5 minutes. Stir in yogurt and coriander. Adjust consistency by adding more water if you like.

Notes

Makes 6- 8 side dish servings

Count each serving as 1 restricted vegetable.

Recipe courtesy of President's Choice

Side Dishes