Mushroom Curry without Coconut Milk
A hearty, flavour-packed curry, roasted mushrooms add depth and texture, while blended beans create a rich, creamy sauce without any dairy or coconut milk.
Ingredients
- 700 g (24 oz) mixed mushrooms such as cremini and shiitake, torn into bite-sized pieces
- 1 (400g/14oz) can cannellini beans drained and rinsed
- 3 tbsp neutral oil
- 1 tsp whole cumin seeds
- ½ tsp whole fennel seeds
- ½ tsp black mustard seeds
- 1 yellow onion diced
- 6 cloves garlic minced
- 15 g (2 tbsp) fresh ginger grated or minced
- 2 green chilies minced, seeds removed if desired
- 1 tbsp tomato paste
- 1 tsp white miso paste
- 1 tbsp hot madras curry powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cardamom
- 2 medium tomatoes diced
- 120 ml (½ cup) vegetable stock
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
Instructions
- Preheat oven to 200°C/400°F. Place the mushrooms on a parchment-lined baking tray, spreading into an even layer (use two trays if needed to avoid overcrowding). Roast for 20–25 minutes, tossing once halfway through, until well browned and reduced.
- While the mushrooms are cooking, add the beans to a blender along with 60ml (¼ cup) of water. Blend until completely smooth and pourable, adding a splash more water if needed. Set aside.
- Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the cumin, fennel and mustard seeds and cook until the mustard seeds begin to pop and the spices are fragrant, about 1-2 minutes.
- Add the onion and a generous pinch of salt. Cook, stirring occasionally, until the onion is softened and beginning to brown - about 8-10 minutes.
- Add the garlic, ginger, chilies and tomato paste. Cook, stirring constantly, until very fragrant and the tomato paste darkens - 1-2 minutes longer. Add the miso paste, curry powder, ground cumin, turmeric, coriander and cardamom. Cook for another 30 seconds, stirring to ensure the miso is evenly incorporated.
- Stir in the tomatoes along with another generous pinch of salt. Cook, stirring occasionally, until the tomatoes soften, release their moisture and become jammy in texture - about 5 minutes.
- Add the roasted mushrooms and the pureed beans along with the vegetable stock, soy sauce, maple syrup and vinegar. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly and coats the mushrooms. Taste to adjust for seasoning, adding more salt or a splash of vinegar if necessary to balance flavours. Serve alongside rice or warm naan.
Notes
This curry keeps well and is ideal for making ahead. Allow to cool completely before storing.
To refrigerate: Store in an airtight container for up to 4 days.
To freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating for best results.
To reheat: Reheat gently in a saucepan over medium-low heat until warmed through, adding a splash of water or stock to loosen the sauce as needed. Alternatively, microwave in short intervals, stirring between each, until hot.
Nutrition
Calories: 289kcal | Carbohydrates: 39g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 442mg | Potassium: 1124mg | Fiber: 10g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
