Avocado and Egg Salad
◷ 25 min
Main CourseReader rated
Vegan Mushroom Curry
This hearty and flavorful curry is perfect for anyone craving a comforting plant-based meal. Packed with tender mushrooms and aromatic spices, it’s easy to make and sure to satisfy your taste buds.
◷40 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Toast Spices and Saut Onion
Start by heating some oil in a medium saucepan over medium heat. Toss in the cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf, and let them sizzle for about 30 seconds so the oil picks up all those lovely aromas. Next, add the chopped onion and cook it gently until it turns golden and a little caramelized, which should take around 10 minutes. Stir in the ginger-garlic paste and cook for another minute until the raw smell fades.
2
Simmer tomatoes and spices
Add the tomatoes and cook everything together for 3 to 4 minutes until the mixture softens. Sprinkle in the coriander powder, turmeric, and chili powder, then let the sauce simmer and thicken for 3 to 5 minutes. Season with salt, then add the mushrooms, stirring well to coat them in the sauce.
3
Simmer Mushrooms with Spices
Pour in some water and let the mushrooms cook down until they’re just tender, about 5 to 7 minutes. Stir in the cashew powder and garam masala, cooking for another couple of minutes to bring all the flavors together. Finally, crush the kasoori methi between your fingers and mix it in before taking the curry off the heat. Serve warm and enjoy!
Why You’ll Love This Recipe
This dish is rich, creamy, and full of flavor without using any animal products. The mushrooms add a meaty texture, making it satisfying and perfect for anyone looking to enjoy a comforting meal that is both healthy and plant-based.
Serving Suggestions
Serve this curry over steamed basmati rice or with warm naan bread. A side of fresh cucumber salad or a simple green salad can add a refreshing contrast to the rich sauce.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 2 months.
