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Mushroom and Vegetable Curry

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I do love simple vegetarian food,  I cook lots of vegetarian dishes almost daily and have a wide repertoire of recipes.  And each time I cook, it becomes a new dish as I tend to modify or add some new ingredient.

This  vegetarian dish is so simple, interestingly tasty and can be eaten on its own with a glass of wine.   Yes, I didn’t make a mistake here…..

This dish was cooked on a  day when I returned from a trip and I couldn’t bear to go out and eat lunch.  So looking at what I had in my pantry, came up with this dish.   As I didn’t feel like eating rice, I made prata to go with this vegetable dish.

I am not into mushrooms as in itself they taste very bland even though mushrooms can be meaty.   This adds a new dimension to simple potatoes and carrots to create the meatiness in a vegetarian dish.

I used Indian spices as the vegetables need to be cooked for  a little longer than other greens. So the spices tend to gel very well with the longer cooking time, thus giving a lovely curry.

As I said earlier, this dish can be eaten on its own or with any bread,  chappati, or prata.

It is a good accompaniment to rice with some soup or other gravy.

Once in a while it is a nice change to eat simple food.  So try this out and one might not miss any meat!

 

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INGREDIENTS

2 potatoes

2 carrots

6 mushrooms – any type, I used shitake

1 clove garlic

1 small slice ginger

1 green chilli

1 tsp corander powder

1 tsp chilli powder

1 tsp garam masala

1 sprig curry leaves

Salt to taste

1 tsp cooking oil – I used grapeseed oil

Coriander leaves for garnish

 

METHOD

Cut all the vegetables into small cubes.  aChop the garlic and ginger,  slice the green chilli

In a pan, heat the cooking oil, add curry leaves, ginger, garlic and green chilli. Saute for a minute.

Add the carrots and potatoes followed by all the spice powders, Stir to combine.

Add 1 cup of water, salt to taste and let it simmer till potatoes are done.

A thick gravy will be formed once the potatoes are cooked, at this point add the cubed mushrooms and tomato.  Stir to combine well.

Taste for salt and if it is alright, turn off stove , remove to a serving bowl and garnish with the coriander leaves.

Serve with your favourite accompaniment such as rice, chappati or prata.

 

NOTES:

You may use other vegetable combinations such as cauliflower and potato, broccoli and carrot etc.

The combination of vegetables are endless so it is really up to you.

Use the spices according to the heat that you will able to take,  You can add more chilli powder or green chilli if you prefer for a spicier version.

If  1 cup of water is not enough to cook the carrots and potatoes, you can add a little more water to allow the vegetables to cook.

You may also squeeze a  wedge of lemon or serve with a dollop of sour cream if you prefer a tangy taste.

2 thoughts on “Mushroom and Vegetable Curry

  1. Looks very appetising. Furthermore its healthy. Waiting to try this dish as sometimes I”m out of ideas on vegetarian days. TY Ms Renga.

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