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Afghan Mushroom & Celery Curry

Sometimes I buy greens like celery, cilantro, parsley and mint and use it all up in a salad or make a divine green juice with it. But more often than not I have a tendency to buy too much and fear it will not make it’s way into my belly before turning. 

 

This is a delicious recipe that can be eaten on it’s own or paired with a traditional Afghan rice dish. Click here for the post and recipe of the rice dish pictured below. 

The proportions of greens in the recipe below does not need to be exact. If you have more or less of one of the greens it won’t matter- add it to the pot and you’ll get a scrumptious end-product. 

 

 The original Afghan version uses meat of some kind in this recipe, typically lamb or beef. I’ve chosen to use mushrooms instead. The look and texture resembles it’s meat counterpart – you won’t be missing a thing. Besides, I prefer the taste the mushroom imparts.

What’s wonderful about this dish is that when cooked, it becomes so easy to eat large quantities of greens. Cooking 3 cups of raw greens reduces to 1 cup of cooked greens. Hello nutrients! 

 

And yes, it tastes delicious. Try for yourself and you’ll see. 

Afghan Mushroom & Celery Curry 

Recipe PDF

▸ ▹ Vegan, gluten-free, soy-free, refined sugar-free, nut-free 

Yield: 6 servings 

Prep Time: 10 min 

Cook Time: 30 min 

Total Time: 40 min 

 

INGREDIENTS

3 Tbsp (30mL) vegetable oil

1 onion, chopped

1 head celery, chopped

1 bunch cilantro, chopped

1 bunch parsley, chopped

1 bunch fresh mint, chopped or 2 Tbsp dry mint

2 cups (1 lb/200 g) button or crimini mushrooms, sliced thinly

½ tsp ground turmeric

¾ tsp salt

1 cup (250 mL) water

2 lemons, juiced (~1/4 cup or 60 mL)

 

DIRECTIONS

  1. Place oil and onion in a medium-sized pot on medium-high heat, stirring frequently until onion has browned. Add a small splash of water if needed to de-glaze the pot.

  2. Add all remaining ingredients, except the lemon juice, to the pot. Cover, reduce heat to medium, and cook for ~ 30 minutes, stirring every 5-10 minutes.

  3. The dish is ready when the celery is soft and no longer crunchy. When cooked, add the lemon juice, stir, and serve.

​Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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