Mushroom Curry

Here's an A+ recipe. When my dad came to visit, he brought with him an Indian cookbook for me to study that has all the Indian classics and a few authentic secrets. Since it is so precise, this is the very first time I followed the recipe to the letter. I've never been disciplined enough to do that before!
Ingredients:
2 Tbsp vegetable oil
3 garlic cloves, crushed
1 tsp freshly grated ginger
6 scallions, sliced
1 Tbsp curry powder
1/2 tsp mustard seeds
1 lb mushrooms, thickly sliced (you can use a mix of portabellas and button)
1 tsp salt
1 tsp garam masala
1/2 cup thick coconut milk
2 Tbsp lemon juice
sprigs of cilantro to garnish
Directions:
1. Heat the oil in a heavy based frying pan. Add the garlic, ginger, and scallions and fry over gentle heat, stirring for 2 minutes or until softened.
2. Stir in the curry powder and mustard seeds and cook for 1 more minute. Add the prepared mushrooms and salt. Stir well to mix, then cook, covered for another 5 minutes, stirring occasionally.
3. Add the garam masala and coconut milk and cook, uncovered until the sauce has thickened slightly (about 5 minutes).
4. Stir in the lemon juice. Adjust the seasoning, then serve garnished with cilantro sprigs.

I served mine with tandoori chicken and basmati rice cooked with a small amount of lentils and peas.

Eric and I both loved this! He even told me to bust it out next time we have company!