Mushroom Curry


Curry for Jeera Rice

Mushroom Curry

Mushroom Curry paired with Jeera Rice
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Indian


For Gravy

  • 1 large Onion chopped or 1 1/2 cups chopped cabbage
  • 2 Garlic cloves chopped (optional)
  • 1 teaspoon Cumin seeds roasted
  • 2 medium size Tomato chopped or 1-2 large red bell pepper, chunks
  • 1 teaspoon ginger
  • 2 green chilies
  • ½ teaspoon Turmeric powder
  • 1 teaspoon red chilli powder adjust to taste
  • 1 Tablespoon Coriander powder
  • 3 Tablespoon plant based yogurt optional
  • 10 Cashews whole
  • 1 Tablespoon raisins optional, if you prefer a sweet touch
  • 1 cup water adjust to curry paste consistency
  • Salt to taste


  • 10-20 Mushrooms sliced
  • 1 medium size Carrot cubed
  • 10-12 French beans chopped
  • 1 cup Cauliflower medium size florets
  • 1 potato cubed (optional)
  • 1/2 block of Extra firm Tofu cubed (optional)
  • ½ teaspoon Cumin powder
  • 1/2 teaspoon red chili powder adjust to taste
  • a pinch cardamom powder optional
  • ½ tsp Dry Fenugreek leaves crushed (optional)
  • Salt to taste
  • 1 cup Water


  • 1/4 cup Tablespoon Coriander leaves chopped

For Jeera Rice:

  • ½ tsp Cumin seeds roasted
  • 2 Green chilli chopped
  • 2 Garlic cloves chopped (optional)
  • A pinch of asafoetida
  • 1 cup Cooked brown rice
  • ½ Tablespoon Coriander leaves chopped
  • Salt to taste


𝗙𝗼𝗿 𝗚𝗿𝗮𝘃𝘆

  • Heat a deep bottom pan to medium heat, add onion or slivered cabbage and saute for a minute. Add roasted cumin seeds.
  • Add tomatoes or oven roasted red bell peppers and saute well.
  • Cook until soft.
  • Add turmeric powder, red chilli powder, coriander powder.
  • Saute on low heat and add yogurt, cashews and let cook for 1-2 minutes.
  • Add a little water and bring to a boil.
  • Let it come to room temperature and then grind it into a smooth puree.
  • Set aside.

𝗙𝗼𝗿 Veggies:

  • Heat a deep pan, add garlic, Carrot, mushroom, cauliflower, potato, green beans and saute for a minute.
  • Add dry fenugreek leaves, cumin powder and mix it well.
  • Add salt to taste and water let it cook on medium heat.
  • Add prepared gravy and mix well.
  • Cover and cook on medium heat for 5-10 minutes.
  • Once the vegetables are cooked, add coriander leaves and mix well.
  • To finish, add dry fenugreek leaves and mix well.
  • Finally serve mushroom curry with jeera rice.

𝗙𝗼𝗿 𝗝𝗲𝗲𝗿𝗮 𝗥𝗶𝗰𝗲

  • In a deep pan, at medium heat add cumin seeds, let it splutter well.
  • Add garlic cloves and saute until garlic is light brown in color. Turn off stove.
  • Add green chilli, asafoetida and cooked rice and saute it well in latent heat.
  • Add coriander leaves. Salt to taste and toss it well.
  • Serve hot with mushroom curry!!!!


Keyword curry, Plant Based, vegan, Whole Food, whole foods plant based


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