Mushroom curry recipe
Mushroom Curry recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|2 tbsp||vegetable ghee|
|3 clove(s)||garlic, crushed|
|2 ½||cm piece fresh root ginger, finely chopped/grated|
|6||spring onions, sliced|
|1 tbsp||medium curry powder|
|½ tsp||black mustard seeds|
|300 g||button mushrooms, halved|
|300 g||flat mushrooms, thickly sliced|
|1 tsp||garam masala|
|150 ml||coconut milk|
|2 tsp||lemon juice|
|1 tbsp||fresh coriander, for garnish|
Heat ghee in a large heavy-based saucepan, add garlic, ginger and spring onions and fry over a low heat for about 3 mins until softened.
Stir in curry powder and mustard seeds and cook for 1 minute.
Add mushrooms and salt, stir well and cook for 5 minutes, stirring occasionally.
Add garam masala and coconut milk and cook for 5 minutes until sauce has thickened.
Stir in lemon juice, taste and adjust seasoning if necessary.
Garnish with fresh coriander and serve as required.
This curry is best served fresh and with a potato dish, such as fried chilli potatoes, bombay aloo or very thinly sliced fried potato.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Mushroom curry recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.