Mushroom Curry

Quarantine, Recipes, Sculpt With Sasha

Congratulations on making it (nearly) to the end of January! It’s been even longer, colder and darker than usual but hopefully you still feel like you’ve achieved a little something. Tried a new recipe? Completed the SWS Release and Renew challenge? Kept a houseplant alive? Binged Bridgerton? It’s all truly an achievement.

Here’s a recipe to brighten this drizzly week and remind you that even if life is a little dull at the moment… at least it can still be delicious.

The mushrooms in this recipe can be swapped out for almost any other vegetable! I know some people aren’t fans of mushrooms or have had dodgy curry house mushroom curries that they might not be keen to repeat… I was one of these people. I’m not sure what made me want to make this recipe this week but I had a craving and a lot of mushrooms in the fridge to use. This would also be great with peppers, aubergine or okra (fried with the onion), roasted cauliflower or green beans (stirred in at the end like the mushrooms), or even with, dare I say it, some meat! Whatever your preference, this recipe will accept you!

Serves: 3-4 with rice or as part of a selection of curries


  • 2 punnets of mushrooms, any kind, I used button and shiitake, a mixture of sliced and halved for variety, keeping some quite big
  • 1/2 onion, diced
  • 2 cloves garlic, crushed
  • 1 red chilli, finely chopped, optional
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 3 large tomatoes or a handful of cherry tomatoes, roughly chopped
  • 1 can coconut milk
  • Chilli flakes, to taste


  1. Heat a large frying pan on the hob without any oil in it. Throw in the mushrooms and toss for 5 minutes. This is a technique Jamie Oliver uses for getting mushrooms really nutty tasting and it stops them shrinking as much. Remove the mushrooms from the pan when starting to smell delicious and turn golden. Place in a bowl and set to one side.
  2. Add a glug of oil to the pan and fry the onion until softened. Add in the garlic and chilli and fry for another few minutes. Stir in the curry powder, ground cumin, turmeric and ground coriander, tossing everything in the spices.
  3. Add in the tomatoes, allowing them to breakdown slightly before stirring in the coconut milk. Season generously. Simmer for 20 minutes.
  4. Tip the mushrooms back into the pan, stirring them into the sauce.
  5. Serve with rice and top with fresh coriander and chilli flakes.

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