A curry with easy-to-chop, quick-to-cook veggies – mushrooms, spring onions and tomatoes - and a dash of Italian spices, for a weekday dinner.
Mushroom spring onion curry doesn’t require much watching over while its cooking and is ready in the time you make half a dozen chapatis. Just what you want on a day when you don’t have much time to spare for the kitchen.
- Button mushrooms – 250 grams
- Spring onions – 1 bunch
- Tomatoes – 2
- Onion – 1
- Oregano – 1 teaspoon
- Red chili powder – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- Salt – to taste
- Olive oil – 2 teaspoons
[Makes 2 servings]
Clean and chop spring onions and mushrooms.
Heat olive oil in a skillet. Add the whites of spring onions till translucent.
Add mushrooms, spring onions and tomatoes.
Sprinkle the spices – oregano, pepper, red chili powder and salt. Cook on medium heat, stirring occasionally. Mushrooms and tomatoes cook in their own juices – a reason why this curry can be made effortlessly with very little oil.
Cook till the sauce has thickened; this will take about 7-8 minutes.
Mushroom spring onion curry is now ready to eat.
Serve with chapatis or bread on the side.