A Taste of the World: Mushroom Curry

UF professors Ranga and Vasu Narayanan share their recipe for mushroom curry.
Mushroom Curry

Mushroom curry serves 3-4 as a side dish. Photo courtesy of Ranga and Vasu Narayanan.

Vasu Narayanan

Vasu Narayanan is chair of the religion department. Photo by John Freeman.

Vasu Narayanan grew up in Madras, India, before pursuing a doctorate in Boston. She and her husband, Ranga, came together to UF to teach. Ranga is a professor in the Department of Chemical Engineering, and Vasu, distinguished professor and chair of the religion department, helped create the Center for the Study of Hindu Traditions, the nation’s first. The couple loves to cook the traditional dish of mushroom curry.

Mushroom Curry

Serves 3-4
(as a side dish)

1 ½ cups chopped red onions
2 cloves chopped garlic
3 large tomatoes, chopped in quarters
1 cup canned sugar-free tomato puree
1 tbsp. chopped ginger
1 large packet of portobello mushrooms, cut in halves
1 large chopped red bell pepper
Chopped cilantro leaves
1 tsp. red chili powder
1 tsp. turmeric powder
1 tsp. Madras sambar or curry powder

1. Fry garlic in vegetable oil; add red onions and ginger. Sauté, then add curry powder, turmeric powder and hot chili powder. Cook for about one minute.

2. Add red bell peppers, then mushrooms. The mushrooms will let out some water — lower heat and let them soak up the juices. Add tomatoes, then tomato puree. Simmer at low heat. Add salt to taste.

3. Serve on a bed of rice garnished with lightly roasted cashews and cilantro leaves.

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