Afghan Curry

…. Hi ANNE!! Do you remember this recipe? You made this dish for us a few years ago. It was a completely different taste from the taste of curry I knew. I found a little note on the side of my recipe notebook written in your handwriting. I discovered a herb called coriander for the first time back then. It comes from the Coriandrum sativum seeds called coriander, while its leaves are called cilantro. The scent of cilantro is still unfamiliar for my family. We’ve been trying a dish with cilantro for a long time, but the scent of cilantro is still not easy. Anyway, coriander seeds are used dried or ground. The scent of this spice is strong, but not unpleasant. It is a new flavor that goes well with the curry flavor and this dish is great for vegetarians. I found this forgotten old taste again today. I added some fried onion rings on top of the dish and it was good to serve with naan. I was hesitant to try this for the first time back then…. but I ate the whole bowl quickly right away.

Servings: 3–4

Time: 40 minutes

Ingredients:

1. 3 cups mushrooms, sliced
2. 2 tbsp sour cream
3. 4 tbsp curry powder(hot or medium)
4. 2 tbsp coriander
5. sriracha(this is optional)
6. 2 1/2 cups onion, sliced
7. 2 1/2 cup fresh tomatoes, peeled and chopped
8. 3 garlic cloves, minced
9. 1 tbsp masala powder
10. 1 tsp sea salt
11. black pepper to taste
12. 2 tbsp avocado oil
13. 1 cup water(or chicken broth)
14. 1 tbsp heavy cream(this is optional)
15. 3–4 cups steamed rice(this is optional)
16. 3–4 pieces naan(this is optional)

Cooking Instructions:

1. Heat a pot with medium high heat and add 5 cups water into the pot to boil.

2. Cut crosswise very thinly with a knife on top of the tomatoes. Put the tomatoes into boiling water for 1 minutes and take out the tomatoes into ice water. You can see the tomatoes starting to peel. Now, peel the tomatoes.

3. Heat a pan with medium heat and add the avocado oil into the pan.

4. Add the onion into the pan to stir for 3–4 minutes until translucent.

4. Add the mushrooms into the pan to stir them until softened. Add the sea salt and black pepper into the pan.

5. Add the water, tomatoes, garlic, curry powder, coriander powder, and masala powder into the pan. Heat down to medium low and simmer them 3–5 minutes.

6. Add some sea salt if it is too bland and add the sour cream into the pan.

7. Serve it with a bowl of steamed rice or naan(drizzle some heavy cream on top of the curry: this is optional).

You can also view this recipe on instagram.

https://www.instagram.com/p/CdDs7PHr9d5/