End of Summer Corn and Mushroom Yellow Curry

Big, beefy mushrooms are the star of this dish. Thick-sliced, meaty and accompanied by a rich sauce full of crunchy aromatics and herbaceous accoutrements.

2 tsps coriander seed
2 tsps cumin seed
1 tbl olive oil
1 tsp salt

8  ounces crimini mushrooms, sliced large and thick
1/2 cup tequila

2 ears corn, kernels removed from the cob
2 poblano peppers, diced
1/4 of a large white onion, diced
5 small cloves garlic, sliced
1 jalapeno, minced
1 serrano, minced

1 14-15 ounce can coconut milk
1 lime, zest and juice
2 tbls habernero hot sauce
1 tbl classic hot sauce

large bunch parsley, minced
2 tsps salt
2 tsps black pepper
2 tsps paprika
2 bay leaves
1 tsp oregano
1 tsp turmeric

Toast the coriander and the cumin in the olive oil for several minutes, until fragrant. Add 1 tsp salt and mushrooms. Cook a few minutes, until mushrooms are slightly softened. Add tequila. Cook 5 more minutes until mushrooms darken and release their juice. Add onions, poblanos, corn. Continue cooking over fairly high heat, stirring often until corn is cooked through. Add coconut milk, hot sauces, jalapeno, garlic, serrano and remaining spices. Simmer over medium heat until liquid is reduced by 1/3 and a nice sauce is formed. Turn off heat. Add lime zest and juice and parsley. Let sit a few more minutes. Remove bay leaf. Serve with rice.


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