Hailing from northern India, where fresh produce grows in abundance and vegetarian fare features heavily, this mushroom tomato curry takes its name rogani (meaning red) from the colour of the tomato sauce and kumbh for the mushrooms that give it body. Onion, ginger and garlic, used to enrich the curry, are cornerstones of North Indian cuisine, too.
- 3 vine-ripened tomatoes, roughly chopped
- 1 onion, roughly chopped
- 6 garlic cloves, roughly chopped
- 3 cm-piece ginger, peeled, grated
- 1 long green chilli, roughly chopped
- 60 ml (¼ cup) vegetable oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- 700 g button mushrooms, halved
- 250 ml (1 cup) vegetable stock
- coriander sprigs, to serve
- Greek-style yoghurt and steamed basmati rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2011 Rochford Wines Cerberus (Gewürztraminer, Riesling, Pinot Gris blend), Yarra Valley, Vic ($27)
Place tomatoes, onion, garlic, ginger and chilli in a food processor and process to a smooth paste.
Heat oil in a large saucepan over medium heat. Add tomato mixture and spices, and cook, stirring, for 6 minutes or until oil separates to the top. Add mushrooms and stock, season with salt and pepper, and bring to the boil. Reduce heat to medium-low and cook for a further 7 minutes or until mushrooms are just tender.
Top curry with coriander sprigs and serve with yoghurt and basmati rice.
Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Vanessa Austin. Drink suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.