July 06, 2014

yogurt mushrooms with tomatoes over rice

Like I said before... I love curry.  My mom came to visit and loves Indian food so I had an excuse to make it:)  This is definitely one of my favorites!!!  I also learned the difference between Indian curry and Thai curry... usually Indian curry is made with garam masala (a jarred spice) and turmeric, while Thai curry is made using a paste (green, yellow, or red).  

Fun facts... turmeric is thought to be one of the most effective nutritional supplements in existence.  Curcumin is the main active ingredient in turmeric, it has powerful anti-inflammatory effects and is a very strong antioxidant.  

Servings 4-6
Total Time 40

  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 4 large garlic cloves, crushed
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 pound mushrooms, thickly sliced
  • pinch of sugar
  • sea salt (or kosher)
  • 1/2 cup plain whole milk yogurt, at room temperature
  • fresh cilantro, chopped
  • 1 cup rice, cooked according to package directions


Cook rice according to package directions.

Heat the olive oil in a large skillet over medium-high heat.  Add the onion and cook, stirring frequently, for 5-6 minutes until golden.  Stir in the garlic and stir-fry for an additional 2 minutes.  Add a splash of water if it begins to stick.

Add the tomatoes, turmeric, garam masala, and chili powder.  Mix well and continue cooking for an additional 5 minutes.

Add the mushrooms, sugar, and salt to taste and cook for 8 minutes, or until they have given off the liquid and are soft and tender.  (adding the salt to the mushrooms draws out their moisture, giving extra flavor to their juices)

Turn off the heat, stir in the yogurt a little at a time, beating quickly to prevent curdling.  Taste and adjust the seasoning, if necessary.

Garnish with cilantro and serve.  Enjoy!!!

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