Three-mushroom curry
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Three-mushroom curry
Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
405Kcal
Fat
26gr
Saturates
8gr
Carbs
20gr
Sugars
12gr
Fibre
8gr
Protein
18gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 20g dried porcini mushrooms
- 2 onions, roughly chopped
- 4 garlic cloves
- 15g root ginger, peeled
- 2 red chillies, roughly chopped
- 3 tbsp vegetable oil
- 1 tbsp garam masala
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 600g chestnut mushrooms, thickly sliced
- 250g shiitake mushrooms, torn in half
- 400g Greek yogurt
- 3 tbsp ground almonds
- 125g frozen peas
- a handful of fresh coriander
- steamed rice and/or warm naan bread*, to serve
Step by step
- Put the porcini in a heatproof bowl and cover with 150ml boiling water. Leave for 10 minutes, until the mushrooms have rehydrated.
- Put the onions, garlic, ginger and chillies in a mini food processor with 2 tablespoons of water and blitz until you have a paste.
- Heat the oil in a deep large frying pan and fry the onion paste for 5-6 minutes, or until golden and starting to caramelise. Add the garam masala, ground coriander and turmeric and continue to cook for 2-3 minutes, stirring.
- Add the fresh mushrooms to the pan and fry for 3-4 minutes until golden, then add the porcini mushrooms and their liquid, followed by the Greek yogurt. Simmer gently for 15 minutes.
- Stir through the ground almonds and the frozen peas and continue to cook for 3-4 minutes. Season to taste and then mix through the fresh coriander. Serve the curry with rice and/or naan bread on the side. *Serve with gluten-free naan if required.
