Easy Mushroom Curry (Mushroom Masala)
User Reviews
5
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Prep Time
3 mins
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Additional Time
12 mins
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Total Time
15 mins
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Servings
4 people
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Calories
134 kcal
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Course
Main Course
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Cuisine
Indian
Easy Mushroom Curry (Mushroom Masala)
Description
This Mushroom Masala recipe begins by sautéing diced onions, garlic cloves, grated fresh ginger, and chunky mixed mushrooms in olive oil until softened. Curry powder is added to release its spices before including canned chopped tomatoes, tomato puree, light coconut milk, and vegetable stock. The sauce simmers for about 10 minutes, thickening and blending flavors. A splash of lime juice is stirred in just before serving to add brightness.
The curry is hearty yet smooth, with mushrooms providing a meaty texture and the coconut milk adding a subtle creaminess without heaviness. The dish has moderate spice from the curry powder and fresh herbal notes from the garnishing cilantro.
It pairs well with steamed rice or flatbreads as a main or side dish. Including a protein source or extra vegetables can be done to adjust the meal’s heartiness.
To vary the flavor profile, stirring in mango chutney or adding chili powder can enhance sweetness or heat. Spinach or chickpeas may be incorporated for additional nutrients and texture.
Ingredients
- 1 teaspoon olive oil
- 1 onion diced
- 400 g mushroom chopped in to large chunks, mixed varieties
- 2 garlic crushed, clove
- 1 tablespoon ginger grated, fresh
- 2 tablespoon curry powder
- 400 g tomato canned, chopped
- 2 tablespoon tomato puree
- 200 ml coconut milk light
- 100 ml vegetable stock
- 0.5 lime (juice only)
- cilantro to serve, fresh
Instructions
- Heat 1 teaspoon Olive oil in a large pan and add400 g Mixed mushrooms, 1 Onion, 2 Garlic clove and 1 tablespoon Fresh ginger and gently cook for 2-3 minutes until softened.
- Add 2 tablespoon Curry powder and stir.
- Put 400 g Chopped tomatoes,2 tablespoon Tomato puree, 200 ml Light coconut milk and 100 ml Vegetable stock in the pan and mix together.
- Simmer for 10 minutes. Squeeze in the juice of 0.5 Lime and stir just before finished.
- Serve with rice and Fresh coriander (cilantro) on top.
Notes
- Keep mushrooms chunky to maintain texture and presence in the curry; avoid chopping too finely.
- Add a drained tin of chickpeas along with the tomatoes for added plant-based protein that keeps the dish vegan.
- Increase spiciness by incorporating chili powder during cooking or sprinkling chili flakes before serving.
- Enhance sweetness and complexity by stirring in a couple of tablespoons of mango chutney just before serving.
- Introduce greens like spinach 2-3 minutes before finishing to add a nutritional boost and color contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 299mg | 12% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 58mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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