Curried Mushrooms

1 - can (13.5 oz.) unsweetened coconut milk
1 t grated fresh ginger
3 - garlic cloves, chopped
2 - small fresh or dried chiles, seeded and chopped
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
2 T canola oil
1 - yellow onion, thinly sliced
1 lb. white mushrooms, quartered
1 - can (14.5 oz.) diced tomatoes, drained
0 - salt to taste

In a blender, combine the coconut milk, ginger, garlic, chiles, coriander, cumin, and turmeric and blend until smooth.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add the mushrooms and cook until softened, 5 minutes. Stir in the tomatoes, the reserved coconut milk mixture, and salt to taste. Cook, stirring, until the sauce thickens, about 15 minutes.

From Vegan Fire and Spice