This is the veggie version of a staple Pakistani dish called karahi chicken. It is tomato- and ginger-based, is really easy to make, and takes very little time to prepare.
- 3 cups sliced mushrooms of your choice - I usually use a mix of oyster, cremini, and white button
- 1/2 medium-sized orange or red bell pepper - chopped
- 1 cup long green beans - cut into small pieces
- 2 medium-sized hothouse tomatoes - chopped (grape or cherry tomatoes work as well)
- 2-3 tbsp chopped cilantro
- 2 tbsp grated or finely chopped ginger
- 2 cloves crushed or finely minced garlic
- optional: 1-2 green chilies or thai chilies for a nice kick
- 1 tbsp cooking oil
- 1/2 tsp ground cumin (I get the best results when I use a mortar and pestle to crush the cumin and these become a mixture of seeds and powder)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili flakes
- 1/4 tsp cayenne powder
- salt and pepper to taste
Heat the oil on medium heat in a large skillet and add the garlic and ginger. Once you start smelling the herbs, add in your mushrooms first. Cook for 2 minutes before adding in the green beans and then the pepper. Once the veggies are slightly tender, add in the tomates and all the other spices (except for the salt, which should be added at the very end) and mix well. Cook covered for a few minutes, add the salt, and enjoy!
Not the nicest picture, but it sure was delicious!