Jamie Oliver Vegetarian Mushroom Curry

There’s something kind of magic about mushrooms, isn’t there? Like they come with their own earthy depth already built in. I always forget how good they are until I’ve got a pan full of them sizzling away, golden and curling at the edges, and suddenly I’m standing over the stove in silence, just breathing it in. Proper food moment.

I made this mushroom curry one Sunday evening when I was feeling a bit done in, a bit over the roast dinner routine. I wanted something bold but not heavy, comforting but still fresh. This dish ticked all those boxes, and then some. The coconut milk mellows out the spice, the mushrooms give it that savoury depth, and the rice crisps up underneath like a secret bonus. It’s one of those meals where everyone at the table goes quiet — the best kind, I think.

Why You’ll Love It

• The mushrooms crisp, then soak up the sauce like little flavour sponges
• It smells amazing while it cooks — lemongrass, garlic, coconut, all mingling
• You get layers of texture: creamy sauce, toasty rice, crunchy cashews
• Easy to prep ahead — just blitz the sauce and reheat when you’re ready
• Feels like a proper restaurant dish, but it’s all done in your kitchen
• It’s naturally vegetarian, hearty enough for meat-eaters too

Ingredients

• Olive oil
• 400g mixed mushrooms (oyster, shiitake, button, lion’s mane, chestnut — whatever you fancy)
• 1 mug basmati rice (300g)
• 5cm piece of fresh ginger
• 1 onion
• 2 fresh red chillies
• 4 cloves garlic
• 2 sticks lemongrass
• 250g mixed-colour cherry tomatoes
• 8 lime leaves
• 1 tablespoon runny honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon medium curry powder
• 2 tablespoons desiccated coconut
• 1 x 400g tin light coconut milk
• 2 tablespoons low-salt soy sauce
• 50g cashew nuts
• A few sprigs of fresh coriander
• 1 lime

How to Make It

Get your mushrooms sizzling:

Drizzle a tablespoon of olive oil into a cold non-stick frying pan. Season generously with sea salt and black pepper. Halve or quarter the mushrooms (leave a few whole for variety) and place them in the pan in a single layer. Press down with a small lid or plate — weird, but it works. Cook over medium heat for 15 minutes without stirring. They’ll steam and crisp all at once. Just keep an eye on them so nothing burns.

Infuse your rice with ginger:

Rinse your basmati rice until the water runs mostly clear, then chuck it into a pan with two mugs of boiling water. Peel your ginger and throw the scraps in with the rice — not the slices, just the trimmings. Add a pinch of salt, pop the lid on, and let it cook for about 12 minutes. No stirring. Just trust the process.

Char your aromatics:

While the rice simmers and mushrooms do their thing, slice the onion into chunky rounds. Halve the chillies lengthways, peel the garlic, and slice the ginger into thick coins. Wipe out your mushroom pan, crank the heat to medium, and dry-fry the onion, chilli, garlic, and ginger for about 10 minutes. Add the whole cherry tomatoes, lime leaves, and chopped lemongrass halfway through.

Let your rice get golden (optional but worth it):

Once your rice has absorbed all the water, turn the heat up and leave the lid off for 5 minutes. You want to hear it crackle. That crispy bottom layer? Absolute gold.

Blitz your sauce:

Transfer your charred veg to a blender. Add the desiccated coconut, curry powder, coconut milk, soy sauce, honey, and balsamic vinegar. Blitz until smooth-ish. Return it to the pan with most of the cashews (keep a few for later) and let it warm through. Season it to taste — more soy if it needs salt, a squeeze of lime if it feels flat.

Bring it all together:

Roughly chop half the cooked mushrooms, leave the rest whole, and stir them into the sauce. Let them heat through gently — no need to boil. Then it’s ready.

Finish and serve:

Tip the rice onto a platter or big bowl. Grate over a little lime zest, scatter with chopped coriander, the leftover cashews, and a swirl of any remaining coconut milk. Serve with lime wedges for squeezing.

Common Mistakes and How to Dodge Them

Why are my mushrooms soggy?
You probably overcrowded the pan or stirred too soon. Give them space, weight them down, and don’t move them while they cook.

My rice is mushy, not crispy… what happened?
Don’t stir the rice while it cooks, and make sure the bottom has dried out before turning up the heat to crisp. Also — use a non-stick pan.

Sauce feels too thick?
Add a splash of water or a little more coconut milk. It thickens fast once it cools.

Too sweet or too sharp?
Balance is key — if it’s too sharp, add a pinch of sugar. Too sweet? A splash more soy or lime juice should do the trick.

Storage and Reheating

• Fridge: Curry and rice both keep well for up to 3 days in sealed containers
• Freezer: Freeze the sauce and mushrooms (not the rice) for up to 2 months
• Microwave: Reheat in short bursts, stirring in between. Add a little water if needed
• Stovetop: Gently warm the sauce in a pan over low heat until hot through
• Oven: Not ideal unless you’re reheating a big batch — cover with foil and bake at 170°C

Frequently Asked Questions

Can I make it ahead of time?
Absolutely. You can prep the sauce earlier in the day or even the day before. Just warm it up and stir in the mushrooms when you’re ready.

What if I can’t find lemongrass or lime leaves?
Leave them out if you have to, but they really make the flavour pop. A bit of lime zest and juice is better than nothing.

Can I use other mushrooms?
Yep — use whatever mix you’ve got. Even just button mushrooms will do, but a mix gives more texture.

Can I make it spicier?
Add another chilli or a spoonful of chilli paste to the blender. It’s flexible, so go wild if that’s your thing.

Nutrition Facts (Per Serving):

• Calories: 490
• Fat: 24g
• Carbs: 54g
• Protein: 11g
• Sodium: 610mg
• Sugar: 10g