Recipe: Silky Mushroom & Coconut Curry

Serves 4


  • 2 Tbsp ghee
  • 1 tsp brown mustard seeds
  • 1 tsp garam masala
  • ½ tsp chilli 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
  • 700ml passata/tomato purée
  • 1 tin coconut milk
  • 7-8 medium potatoes, peeled and cut into bite sized pieces
  • 2 Tbsp ghee
  • 400g button or portabellini mushrooms, sliced in half
  • 2 tsp garam masala
  • Salt and 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.

This recipe was sponsored by SAMFA



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