This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.
This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.
The aroma from the kitchen was fantastic as this delicious curry cooked.
Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.
Ingredients for vegan curry
1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves
1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds
Place into fridge for a few hours to marinate.
Add fennel and cumin seeds, stir well and cook for 1-2 minutes.
Add paprika and fenugreek, stir well for 1 minute.
Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.
Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water – a few tablespoons go a long way.
Serve with basmati rice, fresh yogurt and bread. Enjoy Chefs vegan mushroom curry recipe.