Cooking with Bruce : Curries with B

Been awhile since I blogged, but that's about to change, music, injuries, trips, food. Or rather, that's the intention.
Anyway, tonights dinner:

Carrot, lentils, spinach daal
1x tin of lentils (cos I can't be arsed soaking and cooking for hours)
1x chopped carrot
1c chopped spinach (I used frozen)
1t hot chilli
3cm grated fresh ginger
2t coriander powder
3 cloves garlic
0.5t cinnamon (in retrospect, I'd leave this out)
1t cardamon powder
half a tin of tomatos
--
50ml cream

Mix all in a sauce, except cream, in a saucepan and cook gently until the carrot is soft. Add cream, simmer for 5min.

Tandoori mushrooms
Remove stems from mushrooms, grind a little salt and lemon juice. leave.

Stuffing
vegetable oil
1 onion, chopped
1cm grated ginger
1t tumeric
0.5t chilli
half tin of tomatos

Heat oil, gently cook onion until soft, then add ginger, tumeric and chilli. Mix, then add tomato. Divide filling between mushrooms.

Marinade
3T yoghurt
1 clove garlic, chopped
1cm grated ginger
0.5t paprika
1t coriander powder
1t garam masala

mix, then pour over mushrooms. bake at 180C for 8-10 minutes.

Serve on rice.