Mushroom curry

Mushroom curry is a very simple South Indian vegan recipe. It is cooked with tomatoes and coconut milk, seasoned with chili and coriander powder. It can be prepared within 35 minutes. This recipe is from my mom. 

Ingredients:                                                             

Mushrooms - 200 g (recommended: king trumpet mushrooms) 

Onion - 1 medium sized                         

Garlic - 2 small cloves 

Tomatoes - 2 medium sized 

Chili powder - 1 teaspoon 

Coriander powder - 1 teaspoon 

Garam masala - 1 teaspoon 

Coconut milk - 200 ml 

Sunflower oil - 2 tablespoon 

Water - 300 ml

Preparation: 

Clean the mushrooms and halve them.

Masala paste: 

Cut the onion, tomatoes and garlic in cubes.

Transfer them to mixer, add chili powder, coriander powder, garam masala and little water ( around 50 ml ) 

Grind everything to a paste. 

Curry:

Take a curry pot, add oil, wait for 2 minutes until it is heated. 

Add the grounded masala paste and fry it for at least 6 minutes until raw smell of onion is gone. 

Add 250 ml water and cook for 5 minutes.

Add coconut milk and cook for 5 minutes.

Add salt.

Add mushrooms and cook on a medium flame for 9 minutes. 

Serve with hot steamed rice !!!