1 pound mushrooms, sliced
3 cloves garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon ground black pepper
2 things butter
1 teaspoon curry powder
3 tablespoons vegetable oil
24 currants
1 onion, sliced into 1/2-inch slices
1 green bell pepper, sliced into 1/2-inch slices
1 zucchini, sliced into 2-inch slices
1 cup cashews, divided
1 teaspoon olive oil
1/2 cup chopped onion
1/4 teaspoon garlic powder
1 fresh lemon zest
1 cup vegetable oil
In a small saucepan, heat mushrooms in water to about 180 degrees F (80 degrees C). Drain, remove stems and pulp, and dice. In a small mixing bowl combine garlic and curry powder. Mix thoroughly.
In a medium saucepan, heat brown sugar and vegetable oil over medium heat. Stir in mushrooms, currants, green pepper and zucchini. Cook, stirring, 5 minutes. Reduce heat to medium, and simmer, stirring, 5 minutes more. Stir curry powder into mixture. Bring to a slow-cooking boil. In a separate small mixing bowl, mix brown sugar and 1/2 cup water. Stir into mushrooms mixture. Cook, stirring, 3 minutes.
Stir mushrooms mixture into mushroom mixture, brown sugar mixture, 2 tablespoons water, lemon juice, oil, and chopped currants. Pour into 4 bowls.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until currants are cooked through and mushrooms are tender. Allow to cool.