Spice up your healthy eating menu with this recipe for curried mushrooms. It packs a whallup of southern Indian flavor, and makes an excellent and exotic vegetarian main dish. It’s delicious as well as being low in fat and calories.
Indian foods lend themselves to vegetarian and vegan cuisine. When you first start to cook without meat, one of the first things you’ll notice is that the flavors or herbs, spices, and other seasonings shine through at least twice as potently. Since one of the defining characteristics of Indian cuisine and cooking is its heavy reliance on spices, it’s an absolute natural for vegetarian and vegan cooking. Indian food also tends to rely more on casserole and stew preperation methods, rather than the Western European and North American format which typically focuses on a cut of meat, accompanied by side dishes.
There are only about 20 calories buy amanita muscaria in five mushrooms. They’re an excellent source of B vitamins, antioxidant minerals and potassium. They add a delightful body and texture to dishes, and readily absorb the flavors of the herbs and spices they’re cooked among. You can use common white or button mushrooms for this recipe, which are very inexpensive and widely available.
Serve your curried mushrooms on a fluffy bed of white basmati rice, which is available in most supermarkets. Other varieties of rice, like plain white rice, can also be served with this dish. Having your rice prepared before you begin making the curry may help things go a little smoother when it’s time to serve the meal. If you’d like to serve your curry with a flatbread like prathra or chapiti, but don’t have time to make some, consider serving flour tortillas instead. Heat them for a few seconds on each side in an ungreased skillet to make them soft and pliable.