Description
This simple mushroom curry recipe offers a delicious and comforting vegetarian dish packed with warm spices and creamy Greek yogurt. Perfectly sautéed chestnut mushrooms are simmered in a richly spiced tomato-based sauce, creating a flavorful curry that pairs beautifully with rice or naan bread. A great choice for an easy weeknight meal bursting with texture and depth.
Ingredients
Scale
Ingredients
- 50g unsalted butter
- 500g chestnut mushrooms, quartered
- 4–6 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 400g can chopped tomatoes
- 1 tsp caster sugar
- 2 tbsp thick, full-fat Greek yogurt
- 2 tbsp chopped coriander
- Cooked rice or naan, to serve
Instructions
- Cook the mushrooms: Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the quartered chestnut mushrooms and cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Transfer the mushrooms to a bowl and set aside.
- Toast spices and sauté onion: In the same pan, heat 4-6 tablespoons of sunflower oil over medium-high heat. Add the cumin and fennel seeds and stir continuously for about 30 seconds until fragrant and nutty. Add the finely chopped onion and cook for 12 to 15 minutes until the onions turn golden brown.
- Add garlic and spices: Reduce the heat to medium and stir in the finely chopped garlic, frying for 1 minute until aromatic. Then add the ground ginger, ground turmeric, Kashmiri chilli powder, and garam masala. Mix well to coat the onions and garlic with spices.
- Simmer with tomatoes: Pour in the canned chopped tomatoes and add the caster sugar. Cook the masala uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and a layer of oil appears around the edge of the pan.
- Incorporate yogurt and water: Spoon the Greek yogurt into a small bowl, add a ladleful of the hot masala, and stir to temper it. Then mix the yogurt into the pan. Pour in 100ml of hot water, stir well, and simmer the curry for 3 to 4 minutes until it reaches a creamy consistency similar to double cream.
- Finish and serve: Season the curry with salt to taste. Return the sautéed mushrooms to the pan and stir gently to warm through. Sprinkle the chopped coriander on top. Serve hot with cooked rice or naan bread for a complete meal.
Notes
- Use thick, full-fat Greek yogurt for the richest creaminess and best texture in the curry.
- If preferred, substitute sunflower oil with vegetable or canola oil.
- Adjust the Kashmiri chilli powder quantity to control the spice level according to taste.
- Ensure mushrooms are browned well to enhance the flavor and texture of the curry.
- For a vegan version, replace butter and Greek yogurt with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: mushroom curry, vegetarian curry, Indian mushroom recipe, easy mushroom curry, creamy mushroom curry
