Tea Mushroom Curry
Veg · Curries & Gravies
Cook along
3 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Tea mushroom curry simmers seared mushrooms in tea-steeped coconut milk over an onion masala with cardamom. Medium-spicy, serves 4, 40 minutes, with video.
Low calorie
Ingredients
20 itemsCoconut Milk375 ml
Ghee½ tbsp
Sunflower Oil½ tbsp
Ginger Garlic Paste1 tbsp
Kashmiri Red Chilli Powder2 tsp
Coriander Powder1 tsp
Lemon Juice1 tbsp
Coriander Leaves1 tbsp
Green Cardamom4
Bay Leaves2
Cinnamon1 inch
Green Chilli, Slit2
Fennel Powder1 tsp
Mushroom, Quartered400 grams
Onion, Finely Chopped2
Salt2 tsp
Turmeric Powder1 tsp
Curry leaves1 sprigs
Jaggery Powder6 grams
Tea Leaves2 tbsp
Contains: milk, mushroom.
Nutrition
One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 4 |
|---|---|---|
| Energy | 352kcal | 1408kcal |
| Protein | 7g | 28g |
| Carbohydrate | 22g | 88g |
| Fat | 30g | 119g |
| Fibre | 6.5g | 26g |
| Sugar | 9.2g | 37g |
Cookd masalas for mushroom
Method
- 1
Add the coconut milk to a pan and bring to a simmer. Add the tea leaves to the coconut milk and steep for 10 minutes. The coconut milk should have darkened slightly. Strain the coconut milk to remove the tea leaves.
Coconut MilkTea Leaves
- 2
In a pan, add oil. Once hot, add the cardamom and the cinnamon. Fry for 1 minute on a medium heat, or until aromatic. Add the onion, green chilli and salt and saute for 8 - 10 minutes on a medium heat, or until deeply golden brown. Add the ginger garlic paste and saute for 1 minute, or until the raw smell goes. Add the spice powder and mix to combine well.
GheeSunflower OilGinger Garlic PasteKashmiri Red Chilli PowderCoriander PowderGreen CardamomBay LeavesCinnamonGreen ChilliFennel PowderOnionSaltTurmeric PowderCurry leaves
- 3
Add the mushrooms and saute on a high heat. Cook for 10 minutes, or until all the water from the mushrooms has evaporated. Add the tea infused coconut milk along with the water and stir to combine well. Bring it to a boil, and simmer for 5 minutes. Add the jaggery powder and mix to combine well. Once done, take the curry off the heat and garnish with coriander leaves.
Lemon JuiceCoriander LeavesMushroomSaltJaggery Powder
Before you start
- How long does Tea Mushroom Curry take?
- 40 minutes from start to finish. That is 10 minutes of preparation and 30 minutes of cooking.
- How many people does Tea Mushroom Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Tea Mushroom Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Tea Mushroom Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Tea Mushroom Curry?
- 400 grams Mushroom, 2 tbsp Tea Leaves, 375 ml Coconut Milk, 1 sprigs Curry leaves, 6 grams Jaggery Powder, 4 Green Cardamom, and a few more listed on this page.
- Do I need a pressure cooker for Tea Mushroom Curry?
- No, it is cooked in an open pot.
- How many calories are in Tea Mushroom Curry?
- About 352 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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