- Serves: 6
- Preparation: 5 minutes
- Cooks In: 1 hour
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Ingredients
Method
Heat your oven to 180C (fan). Toss the mushrooms in a ¼ cup of vegetable oil, season with salt and roast on a lined baking tray for 30-45 minutes until browned and slightly dried.
Place the rempah ingredients in a blender and blend to a smooth paste.
Heat the remaining oil in a large saucepan and add the rempah ingredients. Fry for about 10 minutes until very fragrant and the oil has separated from the paste, then add 2-3 tbsp of the curry powder. Add the cassia, anise, cloves, curry leaves and lemongrass and stir to coat in the mixture. Add the potatoes and enough vegetable stock to just cover. Simmer for 20 minutes, until the potatoes are tender, then add the roasted mushrooms and coconut cream and bring to a simmer again for about 10 minutes. Allow to stand for at least 30 minutes before serving.
Ingredients
Directions
Heat your oven to 180C (fan). Toss the mushrooms in a ¼ cup of vegetable oil, season with salt and roast on a lined baking tray for 30-45 minutes until browned and slightly dried.
Place the rempah ingredients in a blender and blend to a smooth paste.
Heat the remaining oil in a large saucepan and add the rempah ingredients. Fry for about 10 minutes until very fragrant and the oil has separated from the paste, then add 2-3 tbsp of the curry powder. Add the cassia, anise, cloves, curry leaves and lemongrass and stir to coat in the mixture. Add the potatoes and enough vegetable stock to just cover. Simmer for 20 minutes, until the potatoes are tender, then add the roasted mushrooms and coconut cream and bring to a simmer again for about 10 minutes. Allow to stand for at least 30 minutes before serving.
