This easy and delicious vegetarian mushroom curry from Jamie Oliver is a hearty, flavor-packed dish that’s perfect for a quick weeknight meal. With a creamy coconut sauce and crispy rice, it’s a simple, nutritious choice. You can use any mushrooms you have on hand for a flexible, tasty twist!
Ingredients Needed
- 1 tablespoon (15 ml) olive oil
- 400g (14 oz) mixed mushrooms (oyster, shiitake, button, lion’s mane, chestnut)
- 1 mug (300g / 10.5 oz) basmati rice
- 5cm (2 inches) piece of fresh ginger
- 1 onion
- 2 fresh red chillies
- 4 cloves garlic
- 2 sticks lemongrass
- 250g (8.8 oz) mixed-colour cherry tomatoes
- 8 lime leaves
- 1 tablespoon (15 ml) runny honey
- 2 tablespoons (30 ml) balsamic vinegar
- 1 tablespoon medium curry powder
- 2 tablespoons (30 g) desiccated coconut
- 1 x 400g (13.5 oz) tin light coconut milk
- 2 tablespoons (30 ml) low-salt soy sauce
- 50g (1.75 oz) cashew nuts
- A few sprigs of fresh coriander
- 1 lime
How To Make Vegetarian Mushroom Curry
- Cook the mushrooms: Drizzle 1 tablespoon (15 ml) of olive oil into the base of a large non-stick frying pan, then season generously with sea salt and black pepper. Halve or quarter the mushrooms, leaving some whole for variety, and arrange them in an even layer in the pan. Place a plate or lid smaller than the pan directly on top to help release the mushrooms’ moisture while crisping the bottom. Cook on medium heat for 15 minutes, checking occasionally to ensure they don’t burn.
- Cook the rice: In a medium non-stick saucepan, add the rice and 600ml (20 fl oz) of boiling water. Peel the ginger, add the trimmings to the pan for subtle flavoring, and season with salt. Cover and cook for 12 minutes, or until the rice is tender and the water has been absorbed. Do not stir.
- Char the vegetables: Peel and slice the onion into chunky 1cm (0.4 inch) rounds. Trim, deseed, and halve the chillies. Peel the garlic cloves, leaving them whole. Trim and finely chop the lemongrass, then cut the peeled ginger into thick slices. Wipe the pan used for the mushrooms clean and return it to medium heat. Dry-fry the onion, chillies, garlic, and ginger for 10 minutes, or until charred and fragrant. Add the tomatoes, lime leaves, and lemongrass halfway through.
- Finish the rice: Check on your rice – once all the water has been absorbed, increase the heat to medium-high and cook with the lid off for 5 minutes, or until the rice is golden and crispy on the bottom. You’ll hear it crackling.
- Make the curry sauce: Add honey, balsamic vinegar, and curry powder to the charred vegetables and cook for 1 minute, stirring often, until glossy. Transfer the mixture to a blender with desiccated coconut, coconut milk, and soy sauce. Blitz until smooth, then return to the frying pan with most of the cashew nuts, reserving a few for topping. Season with salt.
- Combine the mushrooms and serve: Roughly chop half of the cooked mushrooms and stir them into the sauce. Pick over the coriander leaves, sprinkle the reserved cashews on top, and swirl in any remaining coconut milk from the tin. Serve the rice on a plate, finely grate lime zest over the top, and bring everything to the table with lime wedges for squeezing.
Recipe Tips
- Don’t Stir the Mushrooms: Let them cook undisturbed for 15 minutes to release moisture and become crispy underneath. Stirring too early will stop them from crisping up.
- Cook the Rice Properly: Don’t lift the lid while the rice is cooking, as it needs to steam. Once all the water is absorbed, increase the heat to get the golden, crispy base.
- Char the Vegetables Well: Make sure the onions, garlic, and chillies are charred, as this adds rich, smoky flavors to the curry.
- Don’t Skip the Coconut Milk: The coconut milk creates a rich, creamy texture for the sauce. If you don’t have light coconut milk, you can use regular, but it may make the curry heavier.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover curry cool to room temperature, then store it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Allow the curry to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 1 month. When ready to eat, thaw it in the fridge overnight before reheating.
- Reheat: Pour the curry into a pan and heat over medium heat, stirring occasionally, for about 5-7 minutes until hot. Add a splash of water or coconut milk if the curry is too thick.
Nutrition Facts
Serving Size:1 serving (approximately 175 grams)
- Calories: 528
- Total Fat: 19g
- Saturated Fat: 9g
- Total Carbohydrate: 81g
- Dietary Fiber: 4.7g
- Sugars: 13.3g
- Protein: 13g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Curry
- Jamie Oliver Vegetarian Chilli Con Carne
- Jamie Oliver Vegetarian Moussaka Recipe
- Jamie Oliver Vegetarian Nut Roast
Jamie Oliver Vegetarian Mushroom Curry
Description
This easy and delicious vegetarian mushroom curry from Jamie Oliver is a hearty, flavor-packed dish that’s perfect for a quick weeknight meal. With a creamy coconut sauce and crispy rice, it’s a simple, nutritious choice. You can use any mushrooms you have on hand for a flexible, tasty twist!
Ingredients
Instructions
- Cook the mushrooms: Drizzle 1 tablespoon (15 ml) of olive oil into the base of a large non-stick frying pan, then season generously with sea salt and black pepper. Halve or quarter the mushrooms, leaving some whole for variety, and arrange them in an even layer in the pan. Place a plate or lid smaller than the pan directly on top to help release the mushrooms’ moisture while crisping the bottom. Cook on medium heat for 15 minutes, checking occasionally to ensure they don’t burn.
- Cook the rice: In a medium non-stick saucepan, add the rice and 600ml (20 fl oz) of boiling water. Peel the ginger, add the trimmings to the pan for subtle flavoring, and season with salt. Cover and cook for 12 minutes, or until the rice is tender and the water has been absorbed. Do not stir.
- Char the vegetables: Peel and slice the onion into chunky 1cm (0.4 inch) rounds. Trim, deseed, and halve the chillies. Peel the garlic cloves, leaving them whole. Trim and finely chop the lemongrass, then cut the peeled ginger into thick slices. Wipe the pan used for the mushrooms clean and return it to medium heat. Dry-fry the onion, chillies, garlic, and ginger for 10 minutes, or until charred and fragrant. Add the tomatoes, lime leaves, and lemongrass halfway through.
- Finish the rice: Check on your rice – once all the water has been absorbed, increase the heat to medium-high and cook with the lid off for 5 minutes, or until the rice is golden and crispy on the bottom. You’ll hear it crackling.
- Make the curry sauce: Add honey, balsamic vinegar, and curry powder to the charred vegetables and cook for 1 minute, stirring often, until glossy. Transfer the mixture to a blender with desiccated coconut, coconut milk, and soy sauce. Blitz until smooth, then return to the frying pan with most of the cashew nuts, reserving a few for topping. Season with salt.
- Combine the mushrooms and serve: Roughly chop half of the cooked mushrooms and stir them into the sauce. Pick over the coriander leaves, sprinkle the reserved cashews on top, and swirl in any remaining coconut milk from the tin. Serve the rice on a plate, finely grate lime zest over the top, and bring everything to the table with lime wedges for squeezing.
Notes
- Don’t Stir the Mushrooms: Let them cook undisturbed for 15 minutes to release moisture and become crispy underneath. Stirring too early will stop them from crisping up.
- Cook the Rice Properly: Don’t lift the lid while the rice is cooking, as it needs to steam. Once all the water is absorbed, increase the heat to get the golden, crispy base.
- Char the Vegetables Well: Make sure the onions, garlic, and chillies are charred, as this adds rich, smoky flavors to the curry.
- Don’t Skip the Coconut Milk: The coconut milk creates a rich, creamy texture for the sauce. If you don’t have light coconut milk, you can use regular, but it may make the curry heavier.
Jamie Oliver Vegetarian Mushroom Curry