Mushroom Curry

Recipe Mushroom Curry



  • 2 tbs olive oil
  • 500g mushrooms, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 5cm piece ginger, shredded
  • 1 white onion, thinly sliced
  • 1 long red chilli, thinly sliced
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek seeds
  • 1 tsp black mustard seeds
  • 1 1/2 tsp mild curry powder
  • 500g ripe tomatoes, roughly chopped, or 400g can chopped tomatoes
  • 1 tbs mango chutney
  • 400ml can coconut milk
  • 200g paneer, chopped
  • Cooked brown basmati rice, coriander leaves & lime wedges, to serve


  1. Preheat the oven to 200°C.
  2. Heat half the oil in a large flameproof casserole over medium heat. Add mushroom and cook for 5-8 minutes or until softened and golden. Add remaining 1 tbs oil, then garlic, ginger, onion, chilli and spices. Cook for a further 2 minutes, stirring continuously, or until the spices are toasted and fragrant, and the onion has softened. Add the tomato, mango chutney and coconut milk, and stir to combine. Season. Bring to a simmer, then scatter over paneer.
  3. Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly.
  4. Serve the curry with rice, coriander leaves and lime wedges.

(Recipe sourced and adapted from