Mushroom Curry

Mushroom Curry

The combination of cumin and fennel seeds creates a warm and welcoming base, while the addition of traditional Indian spices such as turmeric, Kashmiri chilli powder and garam masala adds depth and complexity. The tangy sweetness of the tomatoes balances the spice and the creamy Greek yoghurt gives the sauce a luxurious finish.


  • 50g unsalted butter
  • 500g chestnut mushrooms, quartered
  • 4-6 tbsp sunflower oil
  • 1 teaspoon cumin seeds
  • 1 tsp fennel seeds
  • 1 large onion, chopped
  • 4 cloves of garlic, finely chopped
  • 1 tsp ground ginger
  • ¼ tsp ground turmeric
  • ½ tsp Kashmiri chilli powder
  • ½ tsp garam masala
  • 400g tin of chopped tomatoes
  • 1 tsp caster sugar
  • 2 tbsp thick, full fat Greek yoghurt
  • 2 tbsp chopped coriander
  • Cooked rice or naan, to serve

Method of cooking:

Melt the butter in a large pan over a medium heat and cook the mushrooms for about 10 minutes, or until they’re starting to brown and any moisture has evaporated. Transfer to a bowl and set aside.

In the same frying pan, heat the sunflower oil over a medium heat and toast the cumin and fennel seeds for about 30 seconds, until they release a nutty aroma.

Add the chopped onion and cook for 12-15 minutes, until golden.

Reduce the heat to medium, add the garlic and continue to cook for 1 minute.

Stir in the ground ginger, turmeric, chilli powder and garam masala, followed by the chopped tomatoes and sugar. Cook, uncovered, for 5-7 minutes or until the masala thickens and a layer of oil forms around the edge of the pan.

In a small bowl, mix a small spoonful of the hot masala with the Greek yoghurt to temper it, then stir the yoghurt mixture into the pan. Pour in 100ml of hot water and simmer for 3-4 minutes until the curry has the consistency of double cream.

Season to taste, then return the mushrooms to the pan and stir to warm through.

Sprinkle with chopped coriander and serve with cooked rice or naan.

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