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Receta Kheema (Indian Ground Mushroom-Beef Curry) with Kale and Peas: Ode to the Mushroom and a #Giveaway #sponsored
Ingredientes
- For ground mushroom mixture:
- 24 oz whole crimini mushrooms
- 16 oz button mushrooms
- For kheema:
- 1½ T dark mustard seeds
- 1½ T cumin seeds
- 3 T vegetable oil
- 4 small or 3 medium onions, chopped
- 6-8 garlic cloves, minced
- ¼ t ground cloves
- ¼ t ground cardamom
- 1 t Ceylon (true) Cinnamon
- ½ t ground turmeric
- 1 t paprika (or cayenne if you can take the heat)
- 1½ t ground cumin
- 1 heaping T ground coriander
- pinch dried fenugreek (methi) leaves, optional
- 1 T double strength (or 2 T regular) tomato paste
- 8 oz sliced crimini mushrooms
- 1 lb ground beef
- 1-2 t coarse sea salt, to taste
- ground mushroom mixture (see instructions)
- 4 small or 3 medium tomatoes, peeled and chopped
- 1 bunch of kale, stems removed and finely sliced
- 1 bunch of cilantro, chopped, divided
- ⅓ cup whole milk Greek yogurt
- 2 t garam masala
- 1-2 T honey, to taste
- juice of half lemon
- 1 10-oz bag of frozen peas (or equivalent fresh, in which case add them with the tomatoes)
- lemon wedges for serving
View Full Recipe at The Spiced Life
