Mushroom Curry

From: MrsMM

On Jan 16, 2008

This was a nice, easy to follow recipe. I followed it exactly, using sliced baby bella mushrooms and one green apple, as per another reviewer. We love mushrooms, so this was good, but not so good that I'd make it again.

From: KLHquilts

On Jan 12, 2008

This was wonderful. Truly wonderful! This was a rare instance of my following a recipe without tweaking it, and I'm glad I did — I couldn't have improved on it. I think it was all the better for using Penzey's spices; I used the China Cassia cinnamon and the brown mustard seeds. Used crimini mushrooms. I never had any trouble with the pan going dry, so I didn't have to add any extra liquid. We had it over whole wheat couscous, with a salmon fillet on the side — a wonderful meal. It makes me laugh that I have this cookbook, but never noticed (or tried) this recipe ... Thanks so much for posting this!

From: Roosie

On Nov 17, 2004

"It's veggie-licious!" BF said to me as we were eating. And it certainly is! BF was a tad suspicious about the apples in this, but he loved it, as did I. Followed the recipe quite closely- reduced the quanity of mushrooms just to the amount we had (probably closer to a pound) and used only one green apple. I kept the other quanities the same. I wasn't sure if the mustard seeds called for were supposed to be black or yellow, but I had black on-hand and they're more commonly used in Indian-style recipes, so that's what I used. I couldn't decide whether to use cloves or allspice, so I just used 1/4 tsp each. I added about 1 1/2 tsp cayenne and we served with yogurt. Nicely spiced without being heavy or too bland- just right! The blend of savory and sweet flavors (like the cinnamon, apples, coconut, honey, cloves/allspice) is wonderful- this doesn't taste too dessert-y but is still pleasantly sweet. I left off the lemon juice as I felt the green apple provided enough tartness on its own. I did add some water/tomato juices to get everything cooked properly and ended with the perfect curry consistancy. We chopped the mushrooms in nice big chunks (about the size of if you quartered small mushrooms) and they turned out just wonderfully. We served over brown basmati rice and this made a wonderful supper! Thanks Kozmic, this is a winner! Selected for Pick Your Chef Nov. '04...lucky me!!

From: BonnieZ

On Jul 20, 2006

This is easily one of the best curry recipes I have ever had the pleasure of trying. I only used one apple as the apples I had on hand were huge and it was the perfect ratio of mushrooms to apple. The only change I made for dietary reasons was to omit the butter ( I just used a bit of water to start the initial saute) and cut back the amount of salt to just over 1/4 tsp. I did use the juice from the drained tomatoes along with maybe a 1/4 cup of water which provided the perfect consistancy. I was surprised that the distintive flavors of apple and coconut could not be identified in the finished product, but rather every flavor melded together beautifully and produced a lovely rich and aromatic finished product. Used the juice for half a lemon and 1 tsp of cayenne. Just loved this and I know I will be making it again. Even DH who is not a curry fan (and hates coconut) went back for seconds. Thank you Kozmic Blues for sharing the recipe.