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Easy Mushroom Curry

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Mushroom Curry

Mushroom curry

This mushroom curry  is really good wrapped in a chapatti or served over rice.

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:

Chicken Balti with mushrooms and chickpeas
Tandoori Mushrooms with raita
Pork and mushroom lettuce wraps

Mushroom curry

Temper the whole spices in a little oil.

Mushroom curry

Add the base ingredients.

mushroom curry

Add the mushrooms. Don’t worry, they cook down quickly!

mushroom curry

Cover and cook for about five minutes and you’re ready to serve.

mushroom curry

The perfect, quick lunch.

Yield: 4

Easy Mushroom Curry

Easy Mushroom Curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 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
  • Salt

Instructions

  1. 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.
  2. 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.
  3. Add the mushrooms and about 100ml water. Cover the pan and cook for about five minutes, stirring occasionally.
  4. Your curry will now be ready to serve. Season with salt to taste and garnish with coriander.

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chris king

Thursday 20th of December 2018

the garlic and ginger paste is it one of each ?

Dan Toombs

Monday 14th of January 2019

Hi Chris

Garlic and ginger paste is a combination of minced garlic and ginger.

Thanks, Dan

Thijs

Wednesday 11th of July 2018

Love your recipes. I would like to try this one, but I have no curry leaves. Can I replace them by bayleave or salam leaves? Or leave them out altogether? With 1 tablespoon garlic and ginger paste, do you mean 1 tablespoon garlic paste and 1 tablespoon ginger paste, or 1 tablespoon of a mixture (so 1/2 tablespoon each)?

Dan Toombs

Thursday 17th of January 2019

Hi Thijs

If you don't have curry leaves, just leave them out as they have a fantastic flavour that is all their own. The garlic and ginger paste is a mix of garlic and ginger. There is a recipe for making it on my site.

Thanks, Dan

steve

Sunday 15th of October 2017

I made this recently and used wild mushrooms it was very tasty thanks for recipy

Dan Toombs

Tuesday 17th of October 2017

You can't beat fresh wild mushrooms. Love them.

Thanks, Dan

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