Kheema (Indian Ground Mushroom-Beef Curry) with Kale and Peas: Ode to the Mushroom and a #Giveaway #sponsored Recipe

Ingredients

• For ground mushroom mixture:
• 24 oz whole crimini mushrooms
• 16 oz button mushrooms
• For kheema:
• 1½ T dark mustard seeds
• 1½ T cumin seeds
• 3 T vegetable oil
• 4 small or 3 medium onions, chopped
• 6-8 garlic cloves, minced
• ¼ t ground cloves
• ¼ t ground cardamom
• 1 t Ceylon (true) Cinnamon
• ½ t ground turmeric
• 1 t paprika (or cayenne if you can take the heat)
• 1½ t ground cumin
• 1 heaping T ground coriander
• pinch dried fenugreek (methi) leaves, optional
• 1 T double strength (or 2 T regular) tomato paste
• 8 oz sliced crimini mushrooms
• 1 lb ground beef
• 1-2 t coarse sea salt, to taste
• ground mushroom mixture (see instructions)
• 4 small or 3 medium tomatoes, peeled and chopped
• 1 bunch of kale, stems removed and finely sliced
• 1 bunch of cilantro, chopped, divided
• ⅓ cup whole milk Greek yogurt
• 2 t garam masala
• 1-2 T honey, to taste
• juice of half lemon
• 1 10-oz bag of frozen peas (or equivalent fresh, in which case add them with the tomatoes)
• lemon wedges for serving
View Full Recipe at The Spiced Life