It really is the greatest month. One of the host of reasons being that it kicks off rabid baking/cooking urges in me that don't get old until after Easter.
We're welcoming this rainy first of Octobre with mushroom curry. This recipe is DELISH and always a hit. It's from the Moosewood Cookbook but I see it on the internet so often that I think it's okay to share it here:
Ingredients
* 2 tablespoons butter
* 2 cups chopped onions
* 3 garlic cloves, minced
* 1 teaspoon cumin
* 1 teaspoon cinnamon
* 1 teaspoon turmeric
* 1 teaspoon powdered ginger
* 1 teaspoon mustard seeds
* 1/2 teaspoon clove or allspice
* 1 1/2 teaspoons salt (or to taste)
* 1 cup chopped celery
* 1 1/2 lbs mushrooms, coarsely chopped
* 3 medium sized tomatoes, chopped
* 2 medium green apples, chopped
* 1/2 cup shredded unsweetened coconut
* 1 teaspoon honey, to taste
* 3 to 4 Tbs. fresh lemon juice (I squeeze in the juice of a whole lemon)
* cayenne pepper, to taste
Directions
Melt butter in large skillet.
Add onions and garlic and saute over medium heat.
After onions begin to soften, add spices and salt.
Saute another 5-8 minutes until onions are completely softened.
Add celery and mushrooms.
Mix well, cover and simmer for another 10 minutes, stirring occasionally.
You can add up to 1/2 cup of water to prevent sticking.
When celery is tender, add tomatoes, apples, coconut, honey and lemon.
Cover and continue to cook until vegetable are tender, but not mushy.
Additional water may be added if pan gets too dry, little bits at a time.
Add cayenne to taste (I make the kid's bowls here, with just a teeny amount of cayenne, then liberate a bunch into the rest of it), remove from heat.
Let curry stand, covered, for another 10 minutes.
Serve over rice. (I've used lentils in a pinch and they've worked well)
Get yourself some thick, flat bread and scoop it up and into your mouth. YuuumYUM. And MamaT! No tofu!
