indianvegetariangluten-freevia groq
Chestnut and Mushroom Korma
A mild and creamy Indian-inspired stew featuring roasted chestnuts and sautéed mushrooms.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●1 cup, peeled and sliced chestnut
- ●1 cup, sliced mushroom
- ●1/4 cup, chopped fresh cilantro fluffy
- ●1 tsp, curry powder dutch
- ●1 tsp, dried thyme herbaloptional
- ●2 cups, vegetable broth stew
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the sliced chestnuts with a tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20 minutes.
- 3
In a large pan, heat 2 tablespoons of oil over medium heat. Add the sliced mushrooms and cook until tender, about 5 minutes.
- 4
Add the curry powder and dried thyme to the pan and cook for 1 minute, stirring constantly.
- 5
Add the roasted chestnuts, vegetable broth, and chopped cilantro to the pan. Simmer for 10 minutes.
- 6
Season with salt and pepper to taste.
- 7
Serve hot over rice or with naan bread.