MUSHROOM CURRY RECIPE RECIPES

Name: Mushroom curry
Total time: 45 min
Yield: 4 to 6
Ingredients: 500 g mixed mushrooms (portobello, chestnut etc); 2 cloves of garlic; 5 cm piece of ginger; 1 onion; ½–1 fresh red chilli; 500 g ripe mixed-colour tomatoes; groundnut oil; 1 teaspoon turmeric; 1 teaspoon fenugreek; 1 heaped teaspoon black mustard seeds; 1 heaped teaspoon medium curry powder; 1 tablespoon mango chutney; 1 x 400 ml tin of light coconut milk; 30 g paneer; 400 g brown basmati rice; 2 limes; 1 bunch of fresh coriander

MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Mushroom curry recipe | Jamie Oliver mushroom recipes image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 17

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
7. Meanwhile, cook the rice according to the packet instructions.
8. Taste and season as required, adding a little lime juice if needed.
9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Nutrition Facts : Calories 411 calories, FatContent 22.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.19 g salt, FiberContent 5.4 g fibre

MUSHROOM CURRY WITH GALANGAL RECIPE | ALLRECIPES

Mushroom Curry with Galangal Recipe | Allrecipes image

This is a jungle curry recipe, meaning it is very rustic and easy to make. This does not even require you to make a curry paste. Just put all the ingredients in the coconut milk and cook. This version is vegetarian; chicken can be added if you like.

Provided by wiley

Categories World Cuisine Asian Thai

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups coconut milk
1 (2 inch) piece galangal, peeled and sliced
3 kaffir lime leaves, torn
2 teaspoons salt
? pound sliced fresh mushrooms
5 Thai chile peppers, chopped
¼ cup fresh lime juice
1 tablespoon fish sauce

Steps:

Put the coconut milk and galangal in a pot and bring to a boil. Add the kaffir lime leaves and salt; simmer for 10 minutes. Add the mushrooms and cook until soft, 5 to 7 minutes. Remove from heat. Stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the Thai chilies to serve.

Nutrition Facts : Calories 261.1 calories, CarbohydrateContent 11.8 g, FatContent 24.4 g, FiberContent 2.7 g, ProteinContent 4.9 g, SaturatedFatContent 21.4 g, SodiumContent 1457.6 mg, SugarContent 3.9 g

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