Mushroom Apple Curry*
Adapted from the New Moosewood Cookbook, p. 174
- 3 Tb Coconut oil (or other oil)
- 2 medium onions – chopped
- 3 large cloves garlic – minced
- 1 tsp cumin powder
- 1 tsp Vietnamese cinnamon powder (or regular cinnamon), 1 tsp turmeric
- 1 tsp ginger powder & 1 tsp brown mustard seeds
- ½ tsp clove powder
- 1 C celery chopped
- 1 ½ cremeni (baby bellas) mushrooms, sliced
- 3 medium tomatoes, chopped
- 2 tart apples (e.g. granny smith)
- ½ C shredded coconut or coconut butter
- 1 Tb honey
- 3 to 4 Tb lemon juice or, ideally, 1-2 Tb of green mango powder
- pinch of cayenne
- ¼ bunch of cilantro – finely chopped, stems and all (optional).
Put the onions in a bowl and keep it nearby the stove. Heat oil in a stainless steel or cast iron pan (preferred) till it is hot enough to pop a mustard seeds almost instantaneously. Test this on a few seeds before putting the rest in. Before putting the seeds in, get a lid ready in one-hand and mustard seeds in another with an oven-mitt on. Add mustard seeds and cover quickly to prevent burns. Pop for 8-10 seconds shaking the pan on the stove a little. This will evenly disperse the seeds into the hot oil and allow even popping. The moment popping slows down, add the onions. Don’t stir for a few minutes so they brown. Stir and add the garlic, salt, and other spices. Sautee for 5 more minutes.
Add the celery and mushrooms. Add ½ cup of water. Mix and simmer, covered, for 8 minutes. Add tomatoes, apples, and coconut butter (or coconut), honey, and lemon juice. Cover and cook until everything is tender, but not mushy. Add water if too thick. Add cayenne as needed and salt as needed. Garnish with cilantro. Serve with naan, basmati rice or on its own.