Mushroom and Green Pepper Curry (Oil Free

Preparation time:  10mins    Cooking  time: 25-30mins       Serves:  4

• 1/4 tsp black mustard seeds
• 2 cloves
• 1 small pieces cinnamon sticks
• 1 star anise 
• 1/4 tsp cumin seeds 
• 1 cardamom pods 
• Pinch of fenugreek seeds 
• 2 sprig curry leaves  
• ½ small onion  finely chopped 
• 1 bay leaf
• 1 tbsp(15ml) garlic & ginger paste
• 1-2 tbsp mild chilli powder or paprika powder (adjust quantity to heat tolerance)
• 1 tsp (5ml) coriander powder 
• 1 tsp (5ml) cumin powder 
• 1/2 tsp (5ml) garam masala 
• 1/2 tsp (2.5)  turmeric powder 
• 500g brown mushrooms cleaned and quartered
• 1 medium green pepper deseeded and cubed
• Salt to season 
• Hot water for cooking 
• ¼ cup (60ml) cup chopped tomatoes (I used canned tomatoes)
• Fresh coriander to garnish 

Let’s get cooking:-)

Heat your pot over medium to hot heat.  Once your pot is nice and hot, toss in the black mustard seeds. As soon as the seeds start to pop, turn down the heat, then add the  cumin seed, cardamom pods, fenugreek seeds and curry leaves.  

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, bay leaf and garlic & ginger paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the  chilli powder, coriander powder powder, cumin powder, garam masala and turmeric powder.  Stir for 30 seconds without water, then pour in quarter cup water.

Toss in the mushroom and salt – give it a good stir. Cover with a lid and cook on medium heat and stir from time to time.  The water will slowly release from the mushrooms.  

Add a splash of water if needed. After 10 minutes toss in the green peppers.  Cook for another 5 minutes.  

Throw in the chopped tomatoes – cook for another 5 minutes.  

Turn off heat – garnish with fresh coriander. 
Variation:  you may add peas as well as snap-peas.