date: 2020-09-23T19:19:02.617Z image: https://img-global.cpcdn.com/recipes/b401bf75155faac9/751x532cq70/mushroom-curry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/b401bf75155faac9/751x532cq70/mushroom-curry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/b401bf75155faac9/751x532cq70/mushroom-curry-recipe-main-photo.jpg author: Gavin Townsend ratingvalue: 5 reviewcount: 8381 recipeingredient: - "2 tbs olive oil" - "500 g mixed mushrooms we used portobello Swiss brown and button roughly chopped" - "2 garlic cloves thinly sliced" - "5 cm 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" - "500 g ripe tomatoes roughly chopped or 400g can chopped tomatoes" - "1 tbs mango chutney" - "400 ml can coconut milk" - "200 g paneer chopped" - " cooked brown basmati rice coriander leaves and lime wedges to serve" recipeinstructions: - "Preheat the oven to 200°C." - "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." - "Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly." - "Serve the curry with rice, coriander leaves and lime wedges." categories: - Recipe tags: - mushroom - curry katakunci: mushroom curry nutrition: 185 calories recipecuisine: American preptime: "PT12M" cooktime: "PT36M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, mushroom curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious. Mushroom Curry is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Mushroom Curry is something which I have loved my entire life. They're nice and they look wonderful. Serve Punjabi mushroom curry with steamed rice, jeera rice or pulao. this mushroom curry also goes very well as a side gravy dish with biryanis. You can also have the curry with bread or pav (bread rolls). Jamie Oliver's vegan mushroom curry recipe is hard to beat. Creamy coconut milk makes a rich and tasty sauce, while nutty brown rice Mushroom curry. To begin with this particular recipe, we have to first prepare a few components. You can cook mushroom curry using 15 ingredients and 4 steps. Here is how you cook it. ##### The ingredients needed to make Mushroom Curry: 1. Get 2 tbs olive oil 1. Prepare 500 g mixed mushrooms (we used portobello, Swiss brown and button) - roughly chopped 1. Prepare 2 garlic cloves - thinly sliced 1. Prepare 5 cm piece ginger - shredded 1. Take 1 white onion - thinly sliced 1. Make ready 1 long red chilli - thinly sliced 1. Make ready 1 tsp ground turmeric 1. Prepare 1 tsp ground fenugreek seeds 1. Make ready 1 tsp black mustard seeds 1. Make ready 1 1/2 tsp mild curry powder 1. Get 500 g ripe tomatoes - roughly chopped, or 400g can chopped tomatoes 1. Get 1 tbs mango chutney 1. Take 400 ml can coconut milk 1. Get 200 g paneer - chopped 1. Make ready cooked brown basmati rice, coriander leaves and lime wedges - to serve Pour half of the oil into a large skillet over medium heat. Add the mushrooms and cook until tender. This delicious Mushroom Curry with spinach and chickpeas is rich and creamy and really easy to It's also vegan and gluten-free. The Most Popular Curry On This Blog. ##### Instructions to make Mushroom Curry: 1. Preheat the oven to 200°C. 1. 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. 1. Transfer to the oven and cook for 30 minutes or until the paneer is a golden colour and the curry has thickened slightly. 1. Serve the curry with rice, coriander leaves and lime wedges. This delicious Mushroom Curry with spinach and chickpeas is rich and creamy and really easy to It's also vegan and gluten-free. The Most Popular Curry On This Blog. This mushroom curry is rich and. This easy curry is all cooked in one. Mushroom Curry with Galangal. this link is to an external site that may or may not meet accessibility guidelines. So that is going to wrap this up for this special food mushroom curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!