Foraged Mushroom Curry

Name: Foraged Mushroom Curry
Cook time: 40
Ingredients: 1/2 cup Butter; 1 tsp Avocado Oil; 1 null Yellow Onion; 1 null Scotch Bonnet Pepper; 1 null Boullion Cube; 2 Tbsp Turmeric Powder; 1 tsp Paprika; 1 tsp Cinnamon; 1 thumb Galangal; 1 thumb Ginger; 1 thumb Turmeric Root; 1 stalk Lemongrass Stalk; 3 null Lime Leaves; 2 400ml cans Whole Coconut Milk; 1 null Lime; 1 1/2 tsp Kosher Salt; 1/2 tsp Black Pepper; 2 1/2 Tbsp Coconut Oil; 4 cups Mixed Mushrooms; 1 head Garlic; 1 bunch Cherry Tomatoes on the Vine; 1 bunch Dandelion Greens

Recipe by Kamoy Williams

Ingredients

Cook Time

40m

Prep Time

Ingredients

Serves 06

Sometimes a change of the seasons can also bring a heaviness of moods. To combat that I do two things: find my way outside into nature and dive into some delicious curries. This fast-foraged curry is one of my favorite go-to mood enhancers. The bounty of flavors is warm, fresh and bright enough to keep my spirits high. By using ingredients like turmeric, cinnamon and ginger we create warmth and a coziness as the cold weather begins to lift.

Instructions

1
Start by adding ½ cup butter and 1 tsp oil into a pan over medium heat.
2
Once butter is melted and oil is hot, add onions, and scotch bonnet pepper. Cook until onions become translucent.
3
Next add in a bouillon cube. Crush them and mix into the onions until everything becomes a bit crispy and onions are slightly golden. Then add in turmeric powder, paprika, and cinnamon. Allow to cook for a couple of minutes, until butter starts to foam.
4
Add in galangal, ginger, turmeric root, lemongrass, and lime leaves. Cook until ginger and turmeric are softened, about 10 minutes.
5
Remove lemongrass and scotch bonnet pepper from the pot and transfer the rest of the ingredients into a high-speed blender. Blend until smooth.
6
Add the blended mixture back into the pot and combine with coconut milk. Heat over high heat until the sauce comes to a simmer. Remove from heat and finish with a squeeze of lime, and some salt and pepper to taste.
7
In a separate pan, heat 2 Tbsp coconut oil over medium-high heat. Once coconut oil has melted, add in mushrooms.
8
Once mushrooms start to brown, add in minced garlic and saute until garlic is golden, about a minute. Season with salt and pepper. Remove from the pan and set aside.
9
Add cherry tomatoes to pan, and cook until slightly charred. Season with salt and pepper. Remove from the pan and set-aside.
10
Finally add the remainder of the coconut oil to the pan. Add dandelion greens and cool until the greens are slightly wilted. Remove from pan and set-aside.

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