A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Mushroom Curry


 This delicious vegetarian recipe, easily made vegan,  was submitted to us by member Hugh Downing, who adapted the recipe from a Moosewood cookbook recipe and made it his own.  

            

2 tbs. butter or margarine                                                                       

2 cups chopped onion

4 medium cloves garlic, minced                                   

1 tsp. cumin                                                                       

1 tsp. cinnamon                                                           

1 tsp. turmeric                                                       

1 tsp. minced ginger                                                       

1 tsp. mustard seeds                                             

¾ tsp. allspice                                                                                               

1 tbsp. honey (or to taste)

1 ½ tsp. salt or to taste           

1 cup chopped celery

1 lb. button mushrooms, coarsely chopped

½ lb. baby bela mushrooms, coarsely chopped

2 cans no salt added diced tomatoes, drained (or 3 medium-sized tomatoes, seeded and chopped 

1 large granny smith apple, peeled, cored, chopped

1 large honey crisp apple, peeled, cored, chopped

½ cup shredded coconut

1 tbsp. honey (or to taste)

3-4 tbsp. lemon juice

¼ tsp. cayenne (or to taste)

½ tsp. curry powder (or to taste)

Yogurt for topping

  •  Melt  butter in a large, deep skillet or Dutch oven.  Add onions and garlic, sauté over medium heat.  After 2-3 minutes, add spices and salt.  Sautee 5 – 8 minutes until onions are soft.
  •   Add celery and mushrooms.  M ix well and cover.  Simmer another 8 – 10 minutes, stirring occasionally.  Add up to ½ cup water or chicken or vegetable broth if needed.
  •  When the celery is slightly tender, add tomatoes, apples, coconut, honey and lemon juice.  Cover, and continue to cook until everything is tender, but not mushy. (If additional liquid is needed, add small amounts a little at a time.)
  •  Add cayenne and curry powder to taste, re-cover and let sit for about 10 minutes before serving. 
  •  Serve over rice.  Jasmine rice is especially nice with this, but any rice is fine.

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