Main ingredients 🥩
onionmushroommilktomato saucecurry powderred pepper powdergarlicpork belly
Solo Cooking God's Mushroom Roast Curry
An unusual mushroom roast curry where the creaminess of milk meets the tangy freshness of tomato sauce, reimagined as a rich and distinctive twist on classic curry.
🙋 Recommended for
- ⭐ Those looking to try a creamy and spicy twist on their usual curry
- ⭐ People who want to achieve a professional-style curry flavor using just onions and mushrooms
- ⭐ Anyone wanting to elevate a simple solo meal with a special garnish
Ingredients needed 🛒1 servings
- onion 1
- mushroom generously
- vegetable oil slightly
- butter small amount
- salt pinch
- minced garlic half spoon
- milk 2 cups
- tomato spaghetti sauce 2 spoons
- curry powder 2 spoons
- red pepper powder 1 spoon
- chicken stock slightly (optional)
- rice 1 bowl
- parsley powder a little
- pork belly moderate amount (optional garnish)
Recipe 🍳
- Cut one onion in half and slice as thinly as possible. Slice the mushroom to maintain a satisfying chew.
- Heat a pan with a small amount of vegetable oil, add a small amount of butter for a luxurious aroma, then add all the sliced onions.
- Sprinkle a pinch of salt, then sauté until the onions turn a deep brown color. Cover the pan briefly to help cook evenly and speed up the process.
- Once the onions are deeply browned, add the sliced mushrooms and half a spoon of minced garlic, and sauté together until the steam stops.
- Pour in 2 cups of milk, then add 2 spoons of tomato spaghetti sauce, 2 spoons of curry powder, and 1 spoon of red pepper powder for color and spice.
- Stir well to dissolve the curry powder, then simmer gently until the sauce becomes thick and creamy.
- Taste the sauce—add more milk if too salty, or a small amount of chicken stock if too bland, adjusting to your preferred taste.
- Place a warm bowl of rice on a plate, ladle generous amounts of finished roast curry over it, sprinkle with parsley powder, and optionally finish with grilled pork belly as a garnish.
- Slice the onion thinly and the mushroom thickly.
- Sauté the onion in a buttered pan until golden brown, then add mushrooms and minced garlic.
- Add milk, tomato sauce, curry powder, and red pepper powder, then simmer until creamy. Serve over rice.
Cooking tips 💡
- Sauté the onions until they develop a deep, caramelized brown color to bring out rich sweetness and depth throughout the curry.
- If the curry becomes too thick, gradually add more milk to achieve your desired consistency.
- For best results, grill the pork belly until crispy and remove excess fat before topping—it pairs perfectly with the smooth roast sauce.
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