Dive into a comforting bowl of our mushroom curry — a flavorful combination of warming spices, hearty vegetables, and the earthy richness of Natural Nordic dried chanterelles. Perfect as a main dish or a side, this curry brings a Nordic twist to a global classic.
Chanterelle curry
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Category
Main courses
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/3 tsp ground cloves
- A pinch of cardamom
- A pinch of cinnamon
- A dash of turmeric
- 2 tsp Madras spice mix
- 2 tsp chili flakes
- 2 onions (thinly sliced)
- Rapeseed oil
- 3 garlic cloves (minced)
- 3 tsp grated ginger
- 500 g tomato purée
- 2 dl oat cream (optional)
- 1 dl water
- 1 carrot (sliced)
- 1 cup chickpeas
- 1 cup cauliflower florets
- 20g Natural Nordic dried chanterelles (rehydrated, chopped, and sautéed)
- tofu (optional)
- Fresh coriander, plain yogurt, or rice
Spices:
Curry Base:
Veggies & protein:
Toppings:
Directions
Sauté onions in rapeseed oil over low heat until caramelized.
- Add ginger and spices, stirring to release their aroma.
- Add garlic, chopped vegetables, chickpeas, tomato purée, and water. Let simmer for 30 minutes.
- Fry the rehydrated and chopped chanterelles until golden.
- Serve the curry over rice and garnish with sautéed chanterelles and fresh coriander.