Mushroom Korma


1 Tbsp vegetable oil
½ onion, chopped
1″ piece ginger, peeled and grated
½ lb shiitake mushrooms (2-3 oz dried reconstituted), sliced
2 Tbsp Korma curry paste
1 cup coconut milk
Squeeze of a lemon
Pinch of sugar
Jasmine rice and naan bread to serve

Heat oil in a deep skillet over medium heat. Add the chopped onions and sauté for 5 minutes until translucent.
Add the grated ginger and mushrooms and continue to cook until the mushrooms have released their juices and are nicely browned.
Stir in the korma paste, coconut milk, squeeze of lemon and sugar.
Bring mixture to a boil then simmer uncovered for 5-10 minutes until sauce has thickened slightly.
Season to taste and serve over rice.