MUKTI’S MUSHROOM CURRY

  • Total Time: 1 hour 45 minutes
  • Prep Time: 1 hour
  • Yield: 4 servings

Ingredients

  • 6-8 cups 1-inch cremini mushrooms (or vegetable of your choice), cleaned and diced 
  • 2 medium onions, diced 
  • Vegetable broth or water to deglaze pan 
  • 2 fresh tomatoes, diced 
  • 1 Tablespoon ginger/garlic paste (6 cloves of garlic and about a ½-inch piece of fresh ginger blended into a paste) 
  • 1 small bunch cilantro, roughly chopped (include the stems) 
  • 1 teaspoon turmeric powder 
  • 1 teaspoon chili powder (or to taste) 
  • 1 teaspoon coriander powder 
  • 1 teaspoon salt (optional) 
  • 1 teaspoon black mustard seed 
  • ¾-1 Tablespoon garam marsala spice blend 

Mushroom Curry

Directions

  1. Prep all ingredients. If you’re serving with rice, have it ready to start when the time is right. Prepping makes the cooking experience more enjoyable; you can relax and enjoy the aromas that you are creating. 
  2. Heat a pan on high for about 5 minutes. 
  3. Dry sauté the mustard seeds in the hot pan, put the lid on and let the seeds pop, shaking the pan so they don’t burn. This takes about one minute. 
  4. With pan still on high, dry sauté onions. Add salt (if using). When onions begin to stick to the pan, add a little vegetable broth or water to deglaze. Stir for 2 minutes with the lid off, followed by 3 minutes with the lid on.
  5. Lower heat to medium. Add ginger/garlic paste – while stirring, cook 1 minute with the lid off followed by 1 minute with the lid on.
  6. Add tomato and cook for 2 minutes with the lid off, stirring occasionally, then for 2 minutes with the lid on.
  7. Set heat on low. Stir in turmeric, chili powder, and coriander.
  8. Add mushrooms, raising heat to medium-low for 3 minutes, stirring occasionally.
  9. Set heat to low again and add garam masala. Cook with lid on about 7-10 minutes. Stir once or twice. Taste to ensure veggies are cooked to your liking. 

Note

CHEF MUKTI’S TIPS 

  • Cook this recipe with and without the lid equally. 
  • When cooking Indian food, the heat should be on low before adding spices.

 

About the Chef

Cathy McLellan

Cathy McLellan, a Rouxbe Certified Plant-Based Chef, Vegan Recipe Designer, and Consultant, is the writer and creator of veganonthego.net which is an online resource for those interested in exploring a plant-based lifestyle. Her mission is to encourage a sustainable lifestyle through food that is vegan, accessible, healthy, and delicious. Her passions include time in the kitchen, family, the outdoors, gardening, people, and travel. 

Blog http://www.veganonthego.net IG @veganonthego 

For more about Chef Mukti visit http://www.muktikitchen.com

  • Total Time: 1 hour 45 minutes
  • Prep Time: 1 hour
  • Yield: 4 servings
  • Ingredients:
    • 6-8 cups 1-inch cremini mushrooms (or vegetable of your choice), cleaned and diced 
    • 2 medium onions, diced 
    • Vegetable broth or water to deglaze pan 
    • 2 fresh tomatoes, diced 
    • 1 Tablespoon ginger/garlic paste (6 cloves of garlic and about a ½-inch piece of fresh ginger blended into a paste) 
    • 1 small bunch cilantro, roughly chopped (include the stems) 
    • 1 teaspoon turmeric powder 
    • 1 teaspoon chili powder (or to taste) 
    • 1 teaspoon coriander powder 
    • 1 teaspoon salt (optional) 
    • 1 teaspoon black mustard seed 
    • ¾-1 Tablespoon garam marsala spice blend 

    Mushroom Curry

  • Directions:
    1. Prep all ingredients. If you’re serving with rice, have it ready to start when the time is right. Prepping makes the cooking experience more enjoyable; you can relax and enjoy the aromas that you are creating. 
    2. Heat a pan on high for about 5 minutes. 
    3. Dry sauté the mustard seeds in the hot pan, put the lid on and let the seeds pop, shaking the pan so they don’t burn. This takes about one minute. 
    4. With pan still on high, dry sauté onions. Add salt (if using). When onions begin to stick to the pan, add a little vegetable broth or water to deglaze. Stir for 2 minutes with the lid off, followed by 3 minutes with the lid on.
    5. Lower heat to medium. Add ginger/garlic paste – while stirring, cook 1 minute with the lid off followed by 1 minute with the lid on.
    6. Add tomato and cook for 2 minutes with the lid off, stirring occasionally, then for 2 minutes with the lid on.
    7. Set heat on low. Stir in turmeric, chili powder, and coriander.
    8. Add mushrooms, raising heat to medium-low for 3 minutes, stirring occasionally.
    9. Set heat to low again and add garam masala. Cook with lid on about 7-10 minutes. Stir once or twice. Taste to ensure veggies are cooked to your liking. 
  • Note:

    CHEF MUKTI’S TIPS 

    • Cook this recipe with and without the lid equally. 
    • When cooking Indian food, the heat should be on low before adding spices.

     

    About the Chef

    Cathy McLellan

    Cathy McLellan, a Rouxbe Certified Plant-Based Chef, Vegan Recipe Designer, and Consultant, is the writer and creator of veganonthego.net which is an online resource for those interested in exploring a plant-based lifestyle. Her mission is to encourage a sustainable lifestyle through food that is vegan, accessible, healthy, and delicious. Her passions include time in the kitchen, family, the outdoors, gardening, people, and travel. 

    Blog http://www.veganonthego.net IG @veganonthego 

    For more about Chef Mukti visit http://www.muktikitchen.com

 

 

 

 

 

 

 

VegWorldMag VERTICAL

Grab a Free Digital
Subscription to VEGWORLD Magazine

Enter your first name & email for instant access

Invalid Input

Please enter your email address.

Invalid Input

We will never spam or use your email for solicitation. VEGWORLD will update you with our newsletter loaded with free recipes and motivation.