Mushroom and coconut curry: A tasty vegan meal for winter

Everybody loves a good curry with some spiciness, a meaty element and comforts you and the people you eat it with. However, not everybody eats meat, so you can always add some mushrooms to the party instead. This mushroom and coconut curry is the perfect alternative meal this winter and even the meat-eaters will be surprised by how perfectly everything comes together for this hearty meal.

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MUSHROOM AND COCONUT CURRY SUGGESTIONS

This perfect meal is also very vegan and vegetarian-friendly, especially if you substitute the ghee for agar agar (liquid that comes with canned chickpeas). The button or portabellini mushrooms, potatoes and tomato base give the curry a hearty and comforting base. You’ve also got many aromatic spices which will make your home smell amazing and taste even better. It also takes less than an hour to prepare, so you’ll be in food heaven in no-time. It also serves four people and you can easily adjust your recipe for a bigger crowd.

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The winter months give you the perfect opportunity to make this mushroom and coconut curry, especially if you prefer plant-based meals.

Last updated on 7 July 2023

MUSHROOM AND COCONUT CURRY RECIPE

Recipe by South African Mushroom Farmers’ Association

Course: Main Cuisine: Indian Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 tsp brown mustard seeds

• 1 tsp garam masala

• ½ tsp chili powder

• 10-12 curry leaves

• 5 cardamom pods

• 2 tsp ground coriander

• 1 tsp turmeric

• 2 onions, sliced into half moons

• 2 cloves garlic, grated

• 700 ml passata/tomato purée

• 1 tin coconut milk

• 7-8 medium potatoes, peeled and cut into bite sized pieces

• 2 tbsp ghee or agar agar

• 400 g button or portabellini mushrooms, sliced in half

• 2 tsp garam masala

• salt & pepper to taste

To serve:

• naan or rice, fresh coriander and sambals

METHOD

• In a large pot over medium heat add the ghee and bloom all the spices until fragrant. Add the onion and cook until soft and then add the garlic and cook for a minute.
• Add in the tomato purée and coconut milk and stir to combine. Bring to a simmer.
• Add the cubed potatoes and simmer on a low with the lid on for about 30 minutes or until the potatoes are fully cooked. If necessary add a splash of water so the potatoes have enough liquid to cook in.
• In a separate frying pan cook the mushrooms in the remaining ghee and garam masala.
• Cook until the mushrooms are golden brown.
• Once the potatoes are cooked add in the spiced mushrooms and stir to combine.
• Serve over a bed of rice and garnish with fresh coriander.