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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Clean the mushrooms by wiping them with a damp cloth and trim the ends. Slice them into thick pieces and set aside.

Step 2

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.

Step 3

Add the finely chopped onions to the pan and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic, grated ginger, and sliced green chilies. Cook for 1-2 minutes until fragrant.

Step 5

Add the chopped tomatoes to the pan and cook until they soften and the mixture turns into a thick paste, about 5 minutes.

Step 6

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.

Step 7

Toss in the sliced mushrooms and cook for 5 minutes, stirring frequently, until the mushrooms release some of their moisture.

Step 8

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.

Step 9

Stir in the garam masala and cook for an additional 2 minutes.

Step 10

Remove the curry from heat and mix in the chopped cilantro and lemon juice for a bright, fresh finish.

Step 11

Serve the Mushrooms and Cilantro Curry hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	865.9 grams (865.9g)

Amount per serving	% Daily Value*
Calories	537

Total Fat 32.20g	41%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 4760mg	207%
Total Carbohydrate 53.80g	20%
Dietary Fiber 12.10g	43%
Total Sugars 31.00g
Protein 21.40g	43%

Vitamin D 35IU	175%
Calcium 231mg	18%
Iron 10mg	54%
Potassium 3117mg	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.

Source of Calories

Fat: 49.1%

Protein: 14.5%

Carbs: 36.4%