Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.
Mushroom Coconut Curry
Vegan, Glutenfree and nut-free.
- 1 cup Sliced Mushrooms
- 1 medium Brown Onion, sliced thinly
- 2 cloves Garlic, minced finely
- 1 inch Fresh Ginger Root, minced
- 2 tablespoons Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 tablespoon Rogan Josh Masala
- 1 tablespoon Coconut Oil
- 1/2 cup Coconut Milk
- Salt, to taste
- Coriander Leaves, for garnishing
Heat the oil in a big wok and coat the inside well.
- Add the onions and cook until golden.
- Mix in the ginger and garlic. Cook till the raw smell disappears.
- Stir in the turmeric powder and Rogan Josh paste.
- Add in the tomato paste at this stage and mix well until everything smells glorious!
- Toss in the Mushrooms and season with salt.
- Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 – 15 minutes).
- Happy cooking 😊
Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.
If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!
Related recipe Mushroom Masala 🍄.