THE RECIPE JOURNAL · Main Course
Mushroom Curry with Spices
This flavorful mushroom curry is packed with aromatic spices that bring warmth and depth to every bite. It's a simple yet satisfying dish perfect for a cozy meal any day of the week.
FROM THE KITCHEN • Mushroom Curry with Spices
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the tomato, onion, garlic, ginger, and cashews together until you get a smooth paste. Heat some oil in a pan over medium heat, then toss in a cinnamon stick, a few cardamom pods, and a bay leaf. Let them sizzle for a couple of minutes so the oil gets infused with all those warm spices, then fish out and discard the whole spices. Pour in your blended tomato mixture and let it cook down for a minute or two, stirring occasionally. Sprinkle in the garam masala, paprika, and a pinch of salt, mixing everything well. Add the mushrooms and cook them for about 5 to 7 minutes; if the curry starts to get too thick, splash in a little water to loosen it up. Finally, stir in the coconut milk and warm everything through for a few more minutes before serving.
Why you’ll love it
This dish is full of warm, comforting spices that bring out the earthiness of the mushrooms. It’s a great way to enjoy a flavorful meal that feels both hearty and healthy. The combination of spices creates a rich and satisfying taste that’s perfect any day of the week.
How to serve
Serve with steamed basmati rice or warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can add a cool contrast to the spices and balance the meal perfectly.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well for up to a month.
