Vegetable Curry

This is a recipe that I copied down and modified from God only knows what Indian Cookbook.  I’m glad that I did, because it is has become a part of our rotation!


  • 1 lb mushrooms, quartered
  • 2-3T oil (we use olive or coconut)
  • 1 small onion, finely chopped
  • 1 2″ piece ginger, finely chopped (or grated from frozen is fine)
  • 2-4 cloves of garlic, minced
  • 1 jalapeno, minced
  • 2 bell peppers, cut into bite-sized pieces
  • 2 t cumin
  • 2 t coriander
  • 1 t tumeric
  • 1/2 t cayenne
  • 1 t salt
  • 1 can diced tomatoes
  • 1 1/4 c fresh (or frozen thawed) peas
  • 1/2 c water
  • 1/4 c cilantro, finely chopped


  • Melt oil over medium heat.  Add onion, reduce heat to medium-low and caramelize for ~5 minutes.  Add bell pepper and cook for another 5 minutes.
  • Raise heat to medium and add ginger, garlic and jalapeno.  Cook for 2 minutes.
  • Stir in spices/salt and stir continuously until golden-brown and toasty
  • Add tomato and cilantro, stir for another minute
  • Add peas and mushrooms, stir.  Pour in water.  Bring to a boil, turn heat down to a simmer.  Cover pan and cook for 10 minutes.
  • Remove cover and cook for an additional 5-7 minutes or until sauce thickens.
  • Serve with rice, chutney and naan.

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