Mushroom curry with coconut milk

INGREDIENTS

• 200 grams Button mushrooms , halved
• 1 Onion , cut into chunks
• 1 Green Bell Pepper (Capsicum) , cut into chunks
• 4 cloves Garlic , finely chopped
• 1 inch Ginger , finely chopped
• 1 cup coconut milk 
• 1/2 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red Chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon Oil
• Mint Leaves (Pudina) , finely chopped, for garnishing
• Salt , to taste

METHOD

• To begin making Mushroom Curry, first heat oil in a pan or wok and add onions, ginger, garlic and capsicum and saute until the onions soften.
• Next add the mushrooms and saute until mushrooms are cooked.
• Once done add coconut milk and the dry maslas like turmeric powder, red chilli powder, garam masala and salt.
• Bring the Mushroom curry to a brisk boil for two to three minutes.
• Stir in the chopped mint leaves and turn off the heat. Check the salt and seasoning and adjust to suit your taste accordingly. Transfer Mushroom Curry into a serving bowl.
• Serve Mushroom Curry