This spiced curry is brimming with wholesome vegetables. This particular recipe uses carrots, pumpkin, and bell pepper, but you can swap these for your favorites! The coconut milk and ginger-garlic paste give this Indian entrée a uniquely complex flavor. Serve this one hot and with plenty of roti to dip!
Tandoori Masala Mushroom Curry [Vegan]
Serves
3
Cooking Time
20
Ingredients
- 2 1/2 cups mushrooms, chopped
- 1 cup chopped vegetables of your choice (carrot, beans, yellow pumpkin, green bell pepper)
- 1/2 tablespoon ginger-garlic paste
- 1 medium sized onion, finely chopped
- 2 green chilis, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons tandoori masala or garam masala powder
- 1 teaspoon coriander powder (optional)
- 1 cup thick coconut milk
- Salt, to taste
Preparation
- Chop all the vegetables and mushrooms, set aside.
- Heat 1 teaspoon oil in a pan. Add chopped onions and green chilis and sauté for a bit. Add ginger-garlic paste and stir well.
- Now, add the vegetables and mushrooms. Stir well. Add turmeric powder, chili powder, and tandoori powder and mix everything well.
- Add a 1/2 cup of water and cook it covered on low flame for 10 minutes. Add coconut milk, coriander powder, and salt to taste. Stir everything well and cook for another 5-8 minutes. Serve hot.
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Mushroom
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About The Author
Preeti Tamilarasan
See My Recipes Healthy, wholesome regional Indian cuisine.
I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an engineering graduate who left her job after marriage and started blogging to pass time, which later became my passion and introduced me to the world of food photography. I have shared more than 1000 recipes in 3 years of blogging. I mostly concentrate on healthy Indian cooking.
Donna George Yum!
That sounds good!