Ingredients
Spices & Aromatics
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 small red chilli, finely chopped
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon fenugreek leaves
Vegetables
- 1 medium onion, diced
- 1 green or red pepper, diced
- 450 g (1 lb) chestnut (cremini) mushrooms, sliced
Liquids & Fats
- 1 tablespoon olive oil (or vegetable oil)
- 20 g (1 tablespoon) plant-based butter
- 1 x 400 g (14 oz) can chopped tomatoes
- 1 x 400 ml (13.5 fl.oz) can coconut milk
Fresh Herbs
- 2 tablespoons fresh coriander, chopped
Instructions
- Heat oil and butter: In a large, deep pan, heat the olive oil and melt the plant-based butter over medium heat.
- Sauté onion and peppers: Add the diced onion and green or red pepper and cook for 4-5 minutes until softened.
- Add aromatics: Stir in the minced garlic, fresh ginger, and finely chopped red chilli, continuing to cook for about one minute until fragrant.
- Cook mushrooms: Add the sliced chestnut mushrooms to the pan and sauté for 5-6 minutes until they reduce in size and most of the liquid evaporates.
- Add spices: Stir in garam masala, ground coriander, turmeric, and fenugreek leaves and cook for an additional minute to release their flavors.
- Add tomatoes and coconut milk: Pour in the chopped tomatoes and coconut milk, then bring the mixture to a simmer.
- Simmer the curry: Let the curry simmer gently for 10 minutes until the sauce thickens and flavors meld together.
- Finish with fresh coriander: Sprinkle the chopped fresh coriander over the curry just before serving.
- Serve: Enjoy your mushroom masala curry served over steamed rice or with warm naan bread for a complete meal.
Notes
- Use either olive oil or vegetable oil as preferred for sautéing.
- Adjust the amount of red chilli based on desired spice level.
- Fenugreek leaves add a subtle bitterness typical in Indian cooking but can be omitted if unavailable.
- This curry is vegan and pairs well with basmati rice or any flatbread.
- For a thicker sauce, cook uncovered during the simmering stage to evaporate extra liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
