Creamy Mushroom Curry

Sweet & spicy, this curry is so easy to make for a simple meat free meal!


Serves 4 Approx 45p per serving

Prep time 15 minutes Cooking time 30 minutes

Level 🍴


  • 400g closed cup mushrooms, quartered. Depending on their size you may be able to leave some whole if they are small enough!
  • 1 onion, chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2 cloves garlic, crushed (or a heaped tsp of garlic paste)
  • 1 tsp each of Garam masala, Turmeric & ground ginger OR 1 1/2 tsp curry powder
  • 2 heaped tbsp plain greek yoghurt
  • a pinch of chilli flakes (optional)
  • salt & pepper
  • Chopped fresh coriander (again, optional)
  • Rice &/or naan to serve

Soften the onion in a large frying pan with about 1 tbsp oil over medium/high heat.

Add the garlic after about 3 minutes & cook for 1 minute.

Add the spices, stir well then add the tomato puree & cook for another 2 minutes.

Add another tbsp of oil then the mushrooms. Cook for about 5 minutes or until starting to soften.

Pour in the tomatoes & about 150ml of water. Season with salt & pepper, stir & simmer for about 5-6 minutes.

Stir in the yoghurt, turn the heat down to medium/low & allow to simmer again for 10 minutes until reduced a little & thickened.





Serve topped some chopped fresh coriander if you like & some rice &/or naan.

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