Name: Malaysian Mushroom Korma
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 tbsp vegetable oil; 1 large onion ((thinly sliced)); 2 cloves garlic ((minced)); 1 tsp ginger ((grated)); 2 tbsp cilantro ((optional)); 1 1/2 tsp garam masala; 1/2 cup vegan yogurt; 1/4 cup coconut milk; 24 oz mushrooms ((shiitake, portabella, crimini, oysters are all wonderful. Chop or slice the mushrooms according to your preference. If you use dry wild mushrooms, be sure to reconstitute them in hot water and reserve the stock to use in the curry)); 2 medium potatoes ((cubed)); Juice of 1 lemon; 4 shallots ((or 1 medium red onion, chopped)); 6 cloves garlic ((chopped)); 1 inch piece ginger ((chopped)); 1 tbsp peppercorns; 1 tbsp fennel seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1-2 tsp cayenne ((optional -- if you can't tolerate too much heat, leave this out because the peppercorns and the garam masala will add some heat))