Mushroom Curry Recipes

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MUSHROOM CURRY



Mushroom curry image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Provided by Jamie Oliver

Categories     Jamie Magazine     Mushroom     Curry

Time 45m

Yield 4 to 6

Number Of Ingredients 17

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½-1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
  • Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
  • Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it's smelling lovely, stirring continuously.
  • Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
  • Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
  • Meanwhile, cook the rice according to the packet instructions.
  • Taste and season as required, adding a little lime juice if needed.
  • Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Nutrition Facts : Calories 411 calories, Fat 22.4 g fat, SaturatedFat 15.4 g saturated fat, Protein 10.8 g protein, Carbohydrate 43.8 g carbohydrate, Sugar 11.9 g sugar, Sodium 0.19 g salt, Fiber 5.4 g fibre

ONE-POT MUSHROOM & POTATO CURRY



One-pot mushroom & potato curry image

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

Steps:

  • Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
  • Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

MUSHROOM CURRY



Mushroom Curry image

This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.

Provided by Kozmic Blues

Categories     Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
2 cups chopped onions
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon powdered ginger
1 teaspoon mustard seeds
1/2 teaspoon cloves or 1/2 teaspoon allspice
1 1/2 teaspoons salt (or to taste)
1 cup chopped celery
1 1/2 lbs mushrooms, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes, drained, juice reserved
2 medium green apples, cored and chopped
1/2 cup shredded unsweetened coconut
1 teaspoon honey, to taste
fresh lemon juice, to taste
cayenne pepper, to taste
basmati rice, for serving

Steps:

  • Melt butter in large skillet.
  • Add onions and garlic and saute over medium heat.
  • After onions begin to soften, add spices and salt.
  • Saute another 5-8 minutes until onions are completely softened.
  • Add celery and mushrooms.
  • Mix well, cover and simmer for another 10 minutes, stirring occasionally.
  • You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
  • When celery is tender, add tomatoes, apples, coconut, honey and lemon.
  • cover and continue to cook until vegetable are tender, but not overly soft.
  • Additional water may be added if pan gets too dry.
  • Add cayenne to taste, remove from heat.
  • Let curry stand, covered for another 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 396.8, Fat 25.6, SaturatedFat 20.1, Cholesterol 15.3, Sodium 973.7, Carbohydrate 41, Fiber 12.3, Sugar 23, Protein 10

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