Mushrooms and Cilantro Curry
Dive into the vibrant flavors of this Mushrooms and Cilantro Curry—a hearty, plant-based dish that’s as wholesome as it is aromatic. Featuring tender button or cremini mushrooms simmered in a rich tomato-onion base, this recipe is elevated with bold spices like cumin, turmeric, and garam masala, creating a perfectly balanced medley of heat and depth. Fresh cilantro and a squeeze of lemon juice add a burst of brightness to every bite, while green chilies provide a subtle kick. Ready in just 40 minutes, this one-pot curry is perfect for busy weeknights yet impressive enough for entertaining. Serve it with fluffy basmati rice or soft naan bread for a comforting, flavor-packed meal that’ll leave everyone craving seconds. Whether you're a curry connoisseur or new to Indian-inspired cooking, this dish is bound to become a household favorite!
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Recipe Information
Ingredients
- 500 grams button or cremini mushrooms
- 1 medium, finely chopped onion
- 2 medium, finely chopped tomato
- 1 cup, chopped fresh cilantro
- 4 cloves, minced garlic
- 1 inch piece, grated fresh ginger
- 2 thinly sliced green chilies
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1.5 teaspoons ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon or to taste salt
- 1 cup water
- 1 teaspoon lemon juice
Instructions
Clean the mushrooms by wiping them with a damp cloth and trim the ends. Slice them into thick pieces and set aside.
Heat the cooking oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle and release their aroma for about 30 seconds.
Add the finely chopped onions to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes to the pan and cook until they soften and the mixture turns into a thick paste, about 5 minutes.
Reduce the heat to low and add the turmeric powder, ground coriander, red chili powder, and salt. Stir well to combine with the tomato mixture.
Toss in the sliced mushrooms and cook for 5 minutes, stirring frequently, until the mushrooms release some of their moisture.
Pour in the water and stir. Cover the pan and let the curry simmer for another 8-10 minutes until the mushrooms are tender and the flavors combine.
Stir in the garam masala and cook for an additional 2 minutes.
Remove the curry from heat and mix in the chopped cilantro and lemon juice for a bright, fresh finish.
Serve the Mushrooms and Cilantro Curry hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4760 mg | 207% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 31.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3117 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
