Mushroom Masala Recipe
A rich and creamy vegan mushroom curry with shredded king oyster mushrooms, chickpeas and warming spices. Serve with rice or naan. Main ingredients: oyster mushrooms, chickpeas, garam masala, tomato passata, coconut milk.
Servings: 4 people
Calories: 374kcal
Equipment
- 1 large, heavy bottomed pot
Ingredients
For the Curry
- 8 King oyster mushrooms or a mushroom of your choosing
- 2 tablespoon vegetable oil
- 1 large brown onion, finely diced
- 5 garlic cloves peeled and minced or crushed
- 1 tablespoon fresh ginger finely grated
- 400 g / 14 oz chickpeas drained and rinsed
- 1 tablespoon tomato paste
- 1½ cups tomato passata
- 1 cup coconut milk
- 1 cup vegetable stock
- 2 cups baby spinach
- 1 to 2 tablespoon vegan buttery spread
- 1 squeeze lemon juice optional
For the Spice Blend
- 2 teaspoon garam masala
- 1 teaspoon turmeric
- 1½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon ground cardamom (optional) or all-spice (substitute)
- 1½ teaspoon Kashmiri chilli or a mild chilli powder
- 1 teaspoon sea salt
Instructions
- Trim and discard the woody tips of the King Oyster mushrooms (about 1-inch) and wipe the remaining with a cloth to remove any dirt. Lay the mushroom flat on a board and carefully drag fork prongs down the length of each mushroom to shred the "meat". Repeat with all mushrooms and set aside. If you are using another type of mushroom, just wipe them clean and slice to 1cm thickness.
- Heat the vegetable oil in a large, heavy-based pot over low to medium heat and add the onion. Sauté for 5 minutes, or until softened. Add the spice blend and cook for 1 minute, stirring, then add the garlic and ginger and cook until fragrant.
- Add the mushrooms and cook for 5–7 minutes, stirring regularly, until softened and lightly browned in places. Add the chickpeas and stir to coat them in the onions and spices.
- Add the tomato passata, tomato paste, coconut milk and stock and stir well. Increase the heat to bring the curry to a gentle boil, then reduce the heat to low and simmer for 30–35 minutes, or until the sauce has thickened to your liking.
- Remove from the heat and stir through the baby spinach and vegan butter. Allow the curry to sit for 5 minutes for the spinach to wilt and the sauce to thicken slightly. Serve with a squeeze of lemon (optional), basmati rice and either papadums or naan bread,
Notes
Can I use another type of mushroom?
Totally. I use King Oyster mushrooms because they most resemble the texture and taste of chicken. If you can't source them, try small oyster mushrooms or even button mushrooms. You can even add Portobellos for a meatier version, wild mushrooms or a combination.
Notes
I have added ground cardamom as an optional spice in this recipe. My original recipe did include it. However, after getting feedback from readers that the curry works without it (they didn't have it at the time) I have added it as an optional addition. Why buy another spice if you don't have to? You can also substitute ground cardamom for ground all-spice if you like.
Nutrition
Calories: 374kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1404mg | Potassium: 957mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2342IU | Vitamin C: 18mg | Calcium: 114mg | Iron: 7mg
