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Simple Mushroom Curry

What you need: 

1/2 large onion, finely chopped
olive oil, for sauteing
6 cloves garlic
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
8 ounces mushrooms, sliced
1/2 teaspoon salt
1 tablespoon tomato paste
3 tablespoons chopped fresh cilantro

What you do: 

1. Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute. Add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes.
2. Add water if the mixture becomes dry; do so 1 tablespoon at a time to avoid making the mixture too runny. Finally, add the mushrooms, tomato paste and salt.
3. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.)
4. Lower the heat to a simmer, cover and allow to cook for 10 minutes. Remove from heat and add the chopped fresh cilantro.
I serve this dish over a plate of couscous.

Preparation Time: 
about 10 min
Cooking Time: 
Recipe Category: 


This was delicious! 

I made it much my own though and added garbanzo beans, broccoli, and carrots... with that, I doubled the amount of spice (since there was so much more extra stuff I added) 

I threw a good amount of ginger in too.  And then, I served it over rice, and with a side of Tofu :)

I will definitely be making this again... SOON! My boyfriend and father ate it up quickly and loved it!


Good taste and filling, but not something I would crave.  Next time I have this I think it will taste better on top of potatoes instead of the rice I used. 


This was so good! I'm new to curry and was really glad I tried this one. I added 1 cup of frozen peas when I added the mushrooms and then about 1/4 cup of coconut milk (I had a little bit in a can that needed to be used) at the end. So delicious.


omgoooooooooooooooooooooooooooooooooooooosh. this was AMAZING! I wasn't sure what to expect. I've never made Indian curry, or curry in general from scratch! THis was amaaaaaazing! I had potatoes in the fridge, so I microwaved them for 8 minutes, then chopped them up and threw them in. The potatoes added a really good texture to the curry and absorbed the spices so well. I can't wait to eat lunch and dinner tomorrow!! THank you for such a cool recipe!! I am definetly making this for my family, friends, myself, forever and ever... :)


OOOHHH!! thats what Cilantro is!

(sorry for seeming daft) I didn't know cilantro was coriander lol, i've never heard it called that before



I'm on an Indian theme for dinners this week, and this fit in well.  I used too much oil, so I had to add in a little less than half a cup of red lentils to soak it up, and also added in a little bit of chopped hot pepper during the sautee stage.

I served it over red quinoa, and sprinkled it with parsley because I didn't have any cilantro.

This was very good!  Perfect, quick, warming meal!


This was ok....felt like something was missing...added spinach though...


it's a hit!


I really like this and have made it several times now, haven't used cilantro at all since I don't like it.  Last time I made this I added about a half cup of chick peas. I serve it over a mix of jasmine rice and quinoa and eat the whole meal by myself yum.


Made this recipe again two days in a row!!!

Its still awesome!!!




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