I’ve been asked a number of times over the years about scaling down recipes to serve one person. I’ve recently uncovered notes on recipes I used when I was single and lived alone, and I’ll post them here from time to time.

This recipe uses canned mushrooms rather than fresh, because I found that it was easier for me to keep canned veggies in the house. Sliced, cooked fresh mushrooms would work just as well here. This curry stands well on its own, but is equally yummy over green beans, sliced potatoes, rice, or pasta.

Mushroom Tomato Curry for One

Ingredients:

• 1 tablespoon vegetable oil
• pinch each of cumin, black pepper, turmeric, coriander, garam masala, ground ginger, ground cardamom, onion powder, salt, and garlic powder
• 1/2 cup canned chopped tomatoes
• 2 cups canned sliced button mushrooms

Heat oil in a heavy-bottomed skillet over medium-low heat. Add spices and cook, stirring constantly, until fragrant, about 2 minutes. Add tomatoes and mushrooms. Simmer, stirring occasionally, about 15 minutes.

Serves 1.