Mushroom curry with rice
A vegetarian mushroom curry with rice is ready within 45 minutes. Made with coconut cream, limes, vegetables, homemade curry paste and more.
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Cooking tools:
- Brush
- Paring knife
- Chef's knife
- Cutting board
- Pan
- Pot
- Skillet
- Colander
- Grater
- Citrus press
- Mortar and pestle
- Measuring cup
- Spoon
- Ladle
- Paper towel
- Kitchen towel
- Stove
- Saucepan
- Microplane
Ingredients
- about 600 gram mixed mushrooms (shiitake, oyster mushrooms, enoki)
- 1 broccoli
- 3 carrots
- 1 onion
- 1/2 recipe for mild curry paste
- 1 can of coconut cream (400 ml)
- 2 limes (zest + juice)
- 1 teaspoon ground lemongrass, or use half a stalk
- a large dash of soy sauce
- handful of (salted) peanuts
- 1 tablespoon sambal or red pepper paste (to taste)
- 300 ml vegetable stock
- sunflower or other neutral oil
- optional: cornstarch as a thickening agent
- rice for serving
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