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Bean and Mushroom Curry

Breaking News: FireNips has moved in with the VegFam!

and my girl, IndianaJane, is in town for the holidays. Her Boise arrival has quickly became my favorite holiday tradition.

So I asked our house guest and new roommate what they wanted for dinner through text. FireNips was the quicker to respond with "something with beans. I want to fart like a demon;" IndianaJane followed up with "mmmmmm anything with mushrooms in or around it." Which brings us here: Bean and Mushroom Curry.

There's nothing special about this curry except for the fact that is pretty much amazing and nailed all the flavors of traditional Indian curries without being traditional. The oyster mushrooms can be substituted for any other mushroom you'd like to put in the game, but the oyster mushrooms were, and always will be, my MVP.

This dish can be made in as little as 20 minutes (depending on your rice situation), but I drew the cooking process out for a long time which made the flavors complex and rich. If you've got the time to take your time, I say do that.






2 tbsp coconut oil
1 sweet onion, roughly chopped
1 tbsp minced ginger
4 cloves garlic, minced
1 tbsp cumin
2 tomatoes, roughly chopped
1 jalapeno minced

12 oz oyster mushrooms
3 c cooked red beans
2 tbsp garam masala
1 can coconut milk
1/4 c veg broth

salt and pepper, to taste
cayenne, to taste
fresh cilantro, chopped

  1. Get your oil all hot and saute up your onion, ginger, and garlic until it's all softened and fragrant. 
  2. Add in your cumin and give it a swirl. Add tomato, jalapeno and mushrooms; cook until the mushrooms start to brown. 
  3. Add in the coconut milk, broth, beans and let come to a boil. Adjust the seasoning and let simmer for 20 minutes, or until you're ready to eat. When it's time to eat, mix in your cilantro and serve over rice.



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