Mushroom Curry

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Mushroom Curry

Mouthwatering, meat free curry with a bite.

Original recipe here.


- 2 tbs olive oil

- 500g mixed mushrooms (we used portobello, Swiss brown and button), roughly chopped

- 2 garlic cloves, thinly sliced

- 5cm piece ginger, shredded

- 1 white onion, thinly sliced

- 1 long red chilli, thinly sliced

- 1 tsp ground turmeric

- 1 tsp ground fenugreek seeds

- 1 tsp black mustard seeds

- 1 1/2 tsp mild curry powder

- 500g ripe tomatoes, roughly chopped, or 400g can chopped tomatoes

- 1 tbs mango chutney

- 400ml can coconut milk

- 200g paneer, chopped

- Cooked brown basmati rice, coriander leaves and lime wedges, to serve


1. Preheat the oven to 200°C.

2. Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer.

3. Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly.

4. Serve the curry with rice, coriander leaves and lime wedges.


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