I love the earthy flavour of mushrooms. Here I have used inexpensive field mushrooms but if you want to go all out, try some wild mushrooms or a variety of your favourites.
This simple curry is delicious served over rice, naans or chapattis. You can purchase fresh curry leaves inexpensively. They are usually sold in bunches so you will probably have more than you need but they freeze very well.
I make this recipe often as a quick lunch. I just cook it up and wrap it into a chapatti. It’s an easy no-fuss meal on a busy day.
If you love this recipe for mushroom curry try these other recipes featuring mushrooms:
- 2 tablespoons rapeseed oil
- 1 teaspoon brown mustard seeds
- 10 curry leaves
- 1 x 2.5cm cinnamon stick
- 3 green cardamom pods – lightly bruised
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder – more or less to taste
- 1 teaspoon garam masala
- 2 green chillies – finely chopped
- 2 medium onions – finely chopped
- 1 tablespoon garlic and ginger paste
- 300g mushrooms – sliced
- About 100ml water
- 3 tablespoons chopped coriander
- Heat the oil over high heat. When visibly hot, toss in the mustard seeds. When they begin to pop after about 30 seconds, lower the temperature to medium high and add the curry leaves, cinnamon stick, cardamom pods and cumin seeds.
- Sauté for a further 30 seconds and then add the ground spices, chopped onions and chillies. Mix this all up well and cook until the onions are light brown, then stir in the garlic and ginger paste.
- Add the mushrooms and about 100ml water. Cover the pan and cook for about five minutes, stirring occasionally.
- Your curry will now be ready to serve. Season with salt to taste and garnish with coriander.