I promised Kastarte2 that I would post some curry recipes, so here is one of my favorites. It is from a restaurant here in Seattle called Cafe Flora (hubby bought me their cookbook for Mother's Day last year!). I usually eat here once every few weeks! This is a Thai curry rather than Indian curry, but it is so yummy, I had to share!

Cafe Flora Wild Mushroom Curry
1 pound mixed mushrooms, cut in thick slices
2 medium carrots, peeled
1 tablespoon vegetable oil
2 tablespoons red curry paste
1 medium red onion, thinly sliced
1 red bell pepper, seeds removed and cut in strips
1/4 cup tamari or soy sauce
3 tablespoons lemon or lime juice
2 (14-ounce) cans coconut milk
1/2 teaspoon ground tumeric

Clean the mushrooms.

Cut the carrots in half length-wise and then cut each half in 1/4 inch slices at a sharp angle.

Stir fry the vegetables - heat oil in a wok over high heat. Add the carrots and curry paste and cook for 1 minute.
Add the onion, mushrooms and bell pepper and stir-fry for 3 more minutes.

Add the tamari (or soy sauce), lemon juice, 1 can of coconut milk and tumeric. If you want a soupier consistency to your curry, add the second can of coconut milk until it is the consistency you want it. Bring to a boil, remove from heat and serve over rice.