This hearty mushroom curry is simple to make and rich with flavor. It’s perfect for this winter and tastes great on its own but would also be delicious with some quinoa. The curry starts out like most Indian dishes – oil, mustard seeds, cumin seeds, onion, turmeric and garlic. The base of most Indian curries is this, which is why you will find the classic stainless steel spice box in all Indian households. The one pictured below was gifted to me by my aunt when I first moved in with my husband. Prior to that, I had my mother’s old spice box. Each family fills their box with different spices based on their cooking style and no one spice box is the same! I think it’s such a unique and special custom in Indian culture and wanted to share it with you all. In case you are curious, in my spice box I have cumin seeds, turmeric, mustard seeds, coriander powder, urad dal, chana dal, and dried red chili.
- Baby Bella Mushrooms (20 oz, pre-sliced)
- White Mushrooms (10 oz, pre-sliced)
- Tomatoes (3, diced into 1/2 inch pieces)
- Onion (1, finely chopped)
- Jalapeno (1, de-seeded and finely chopped)
- Cilantro (1/3 cup, chopped finely)
- Garlic (10-12 cloves, finely minced)
- Coconut Milk (1 can)
- Olive oil (2 tablespoons)
- Mustard seeds (1 teaspoon)
- Cumin seeds (1 teaspoon)
- Curry powder (1-2 teaspoons)
- Turmeric (1/2 teaspoon)
Recipe (4 servings):
- Heat 2 tablespoons of olive oil in a large nonstick pan on medium high heat. Once oil is hot, add the cumin and mustard seeds and allow them to roast for about 30 seconds.
- Next add the onions and cook until slightly softened. This should take about 4-5 minutes. Once the onions are soft, add the garlic and turmeric and cook for another minute.
- Add the mushrooms next and turn the heat down to medium at this point. Cook for about 8-10 minutes until the mushrooms are tender and much of the water has evaporated off. Add the curry powder. Follow with the jalapeno. Based on how spicy you like your food, adjust the amount of curry powder and jalapeno you add. Let simmer for about 1-2 minutes.
- Add the tomatoes to the pan next. Cook for 2-3 minutes. Follow with the coconut milk and turn the heat down to low-medium and allow the curry to simmer for about 5-6 minutes. This low heat lets the mushrooms really soak in the coconut milk and absorb all the rich flavors.
- Once everything seems done, turn off the heat. Add the chopped cilantro and stir until all mixed in thoroughly.
- Serve in large bowl and garnish with cilantro. We ate this like a stew! But it would also be delicious with quinoa.