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Potato, mushroom, and past its best salad curry. Nicer than it sounds. Much nicer.

December 22, 2011

Yet again a bit of a blurry photo I’m afraid, but this is (was) a delicious mushroom and potato curry. If you happen to have some leftover potatoes hanging around this is a perfect recipe, but if not you’ll have to cook some.

Fry a clove of crushed garlic and some mushrooms in a little olive oil – I used quite a lot of mushrooms because there was a bag of them lurking in the fridge that had been forgotten about – they were just about ok to eat, but they seem to have disappeared to nothing in this photo.

Mix about a teaspoon each of cayenne pepper, ground cumin, ground coriander, and turmeric together in a bowl.  Add a little oil, a sizeable dollop of tomato puree and some salt; mix it all well and add to the mushrooms. Cook for a bit, stirring all the time. If you have some tomato juice lurking in the fridge that no one’s drunk, now’s the time to use it. If not, add some water to make a runny-ish consistency and then add your cooked potatoes. There was also a bag of salad leaves in my fridge – rocket and watercress that were a bit wilted – so these went in to the pan too. Put the lid on and let it simmer while you cook some rice. Nice.

2 Comments leave one →
  1. January 5, 2012 8:56 pm

    That sounds hearty and satisfying – a very nice curry.

  2. August 20, 2015 3:44 pm

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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