Baked Mushroom Curry

by | Apr 5, 2017 | 43 comments

Baked Mushroom Curry - Cook Republic #vegan #glutenfree

This recipe is unlike any curry recipe I have ever cooked or shared on the blog. It is a great example of modern cuisine and the way we cook and eat now. A one-pan baked mushroom curry recipe that is cooked entirely in one pan and entirely in the oven but one that produces the most luscious creamy curry with perfectly cooked mushrooms and loads of flavour without any effort at all. The secret to that creamy sauce? A bit of coconut milk and a dollop of store-bought mango chutney. Oh my goodness, you have to cook this one soon  because it is one of those recipes that you will find yourself making over and over again.

Baked Mushroom Curry - Cook Republic #vegan #glutenfree

One might argue that this dish is Indian but I would place it firmly in the modern fusion category. One of the reasons being that the recipe uses curry powder which does not hail from India. It is more of a British invention and therefore this meatless curry of entirely vegan origin is a mish-mash of cultures, cuisines and ingenuity.  But to make a great curry, there are a few simple rules I like to follow. A curry that requires a shorter cooking time, benefits from the use of leek rather than onion. This is because leek cooks much faster and softens almost instantly as opposed to onion which needs a longer cooking time to soften and caramelise. I also love leek more because of its inherent sweetness and the gentle texture it brings to the dish.

I always use fresh young ginger in my recipes. Young ginger is planted in spring and harvested in late summer and early autumn (which would be now in Australia). It has pale white juicy flesh with green and soft pink hues and a milder but sweeter taste. It is fantastic for grating and needs no peeling. The ginger that is not harvested is left in the ground to mature and is the ginger with thicker darker skin that is available year round. If you only have old ginger on hand, make sure you peel the skin before grating to avoid getting fibrous lumps in your curry. Toasting or frying the spices is a guaranteed way to get a fragrant and beautiful curry. The flavours that develop as a result are unreal.Baked Mushroom Curry - Cook Republic #vegan #glutenfreeBaked Mushroom Curry - Cook Republic #vegan #glutenfree Baked Mushroom Curry - Cook Republic #vegan #glutenfree Baked Mushroom Curry - Cook Republic #vegan #glutenfree

I have been known to throw in all kinds of things (within reason of course!)  in my curry to intensify and create a more complex flavour. But the idea for adding mango chutney to my curry came from a recipe in Jamie magazine that this recipe is adapted from. It is a genius idea really! The mango chutney is already an amazing combination of sweet, sour, spicy and salty. A dollop of that in the curry rounds it off nicely, adding just that touch of sweetness and tanginess to balance the creamy nature of the curry. Plus it also thickens the sauce as the curry bakes in the oven. This recipe has instantly gone from experimentation to most cooked in our home. I hope you love it too.

Baked Mushroom Curry - Cook Republic #vegan #glutenfree Baked Mushroom Curry - Cook Republic #vegan #glutenfree Baked Mushroom Curry - Cook Republic #vegan #glutenfree

If you make and love the curry, please let me know your thoughts and feedback in the comments below. Don’t forget to share your curry with me on Instagram using #cookrepublic. Thanks lovelies! x

 

Baked Mushroom Curry - Cook Republic #vegan #glutenfree

EASY BAKED MUSHROOM CURRY

5 from 1 vote
Print Recipe Rate / Comment
Course // Dinner, Main Course
Cuisine // Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients

  • 3 tablespoons olive oil
  • 1 leek, thinly sliced (white only)
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 red chilli, sliced
  • 1 teaspoon black mustard seeds
  • 1 teaspoon fenugreek seeds
  • 500 g mixed mushrooms, portobello, button and Swiss brown, thickly sliced
  • 1-2 teaspoons hot curry powder
  • 3 tomatoes, diced
  • 300 ml coconut milk
  • 1 tablespoon mango chutney
  • 1 1/2 teaspoons sea salt flakes, or to taste
  • extra chilli slices, to serve
  • fresh coriander leaves, to serve

Instructions

  • Preheat oven to 200°C.
  • Place 2 tablespoons of olive oil in a 30cm ovenproof casserole/sauté pan. Add leek, garlic, ginger, chilli, mustard and fenugreek seeds to the pan. Mix and place in the oven for 5 minutes until spices are crackling and leek is starting to caramelize.
  • Remove from oven. Add the mushrooms to the pan along with 1 tablespoon olive oil and curry powder. Mix well and return to the oven for 10 minutes.
  • Remove from the oven. Add tomatoes, coconut milk, mango chutney and salt. Mix well and return to the oven to bake for approximately 25-30 minutes, until the curry is a shade darker and thick.
  • Remove from the oven. Garnish with chilli slices, coriander and serve with brown rice.

Notes

I often find that if I turn the oven off after the baking time of 25-30 minutes and leave the curry in the already hot oven for another 15 minutes, the curry gets a beautiful caramelised flavour and thickens quite a lot.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

ONE YEAR AGO – GRAPEFRUIT LIME AND ANISE GRANITA
TWO YEARS AGO – GRAPE PICKLE WITH ROSEMARY AND STAR ANISE
THREE YEARS AGO – ZUCCHINI NOODLES WITH THAI PESTO
FOUR YEARS AGO – CHICKPEA AND CORIANDER CHUTNEY
FIVE YEARS AGO – NUT ROLL AND CHOCOLATE CAKE
SIX YEARS AGO – WHITE CHOCOLATE AND COCONUT TRUFFLES
EIGHT YEARS AGO – WARM BUTTER BEAN AND SPINACH SALAD

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

43 Comments
  1. Rosa

    That curry looks amazing! A really good idea.

    Cheers,

    Rosa

    Reply
  2. Valentina | The Blue Bride

    Omg, this looks and sounds amazing! I totally need to try and add some chutney in my next curry, thanks for the hint!

    Reply
  3. Tori//Gringalicious.com

    I simply adore both mushrooms and curry but rarely do I put them together so this is something I really have to taste!

    Reply
  4. Peckish Me

    Mango chutney in mushroom curry – interesting. I make mushroom curry all the time but never added mango chutney. Must try!

    Reply
  5. snoopy

    Do you know or can you estimate how many calories per serving this would be?

    Reply
    • Sneh

      Susie, I entered the ingredients at happyforks.com for 4 servings and it came to roughly 500Kcal per serving. Probably less if portion is smaller because you could get 6 servings out of this recipe. x

      Reply
  6. Yossra

    5 stars
    Oh! I love this dish. I will have to try it soon. Thanks for the on going inspiration Sneh.

    Reply
  7. Kristin

    I love all things mushroom and all things curry – putting them together only makes sense! Can’t wait to try this recipe!

    Reply
  8. Debbie

    5 stars
    So easy to prepare and beautiful flavours. Everyone really enjoyed it. Sneh your website is amazing! Would you mind telling me what the surface is under the curry in your photos?

    Reply
  9. Melissa Richards

    5 stars
    I made this tonight and served with short-grain brown rice, soooo gooood!

    Reply
  10. tai

    I love all things mushroom and all things curry – putting them together only makes sense! Can’t wait to try this recipe!

    Reply
  11. ZipZapDeals

    5 stars
    Oh! I love this dish. I will have to try it soon. Thanks for the on going inspiration Sneh.

    Reply
  12. Sarah S. Snell

    5 stars
    Damn…
    This is definitely on my list. Thanks for the great and awesomely looking curry. I will definitely try it tomorrow!!

    Reply
  13. Renu

    5 stars
    Thank you so much for sharing this recipe. The moment I read the recipe I knew I will make it. I made this curry two times and it is such a hit in my house. Mushrooms and mango chutney is an amazing combination.

    Reply
    • Sneh

      Glad you enjoyed it Renu. x

      Reply
  14. Amelia

    I finally got around to making this recipe. Perfect weeknight cooking! It will definitely be on rotation in our household from now on.

    Reply
  15. Ruth Keall

    Thank you, this was absolutely delicious and surprisingly very filling.

    Reply
  16. Aria

    4 stars
    Mushroom Curry looks and sound Awesome!! Love this sharing so much!!Thanks for the recipe.

    Reply
  17. Maggie Lyall

    5 stars
    I just recently found your site and I made this curry tonight and it is really awesome! I’ve been trying to get a few vegetarian meals into my meal planning but have had some resistance from my husband. However, he loved this one and is now more open to me making other vegetarian meals. I’ll think I’ll stick to your recipes while I’m in front 🙂 Thank you!

    Maggie L

    Reply
  18. Maggie Lyall

    I made this tonight and it was a beautiful curry. Thank you so much for this recipe, I see it appearing frequently in my menu plans 🙂

    Reply
  19. Jo

    Excellent curry. Used ‘light’ coconut milk and half the amount and was just right. Making again with sweet potato side. Thank you for sharing!

    Reply
  20. Sam

    I made this curry last night and it was fantastic! You were right about the mango chutney rounding out the flavour, I thought it was a really good addition and I’m keen to use different chutney’s in my curries from now on.
    I think next time I might try throwing the spices in the pestle and mortar see if it adds a bit more punch.
    Thanks for the recipe my girlfriend is loving the vegan options 😉

    Reply
  21. Siobhan

    5 stars
    I have made this curry a few times now and always love love love it! The last time I made it I was out of fenugreek seeds so swapped it for cumin seeds and it was equally delicious. Thank you so much for this amazing recipe!

    Reply
    • Sneh

      thanks for your lovely feedback Siobhan! So happy this has become a regular in your kitchen 🙂 x

      Reply
  22. Sarah

    This is my most favorite mushroom curries. It’s so easy. I always love your recipes. You are my go to for curries. Thanks Sneh!!!

    Reply
    • Sneh

      aah thanks so much for your lovely feedback. so happy you love this curry! x

      Reply
  23. Zo

    Finally got around to making this, modified quite a bit and it is still excellent. The chutney tip is spot on! Thanks this is such a great recipe!

    Reply
  24. Sarah

    4 stars
    Challenges me to be patient but really delicious when I am!

    Reply
  25. Sam

    What kind of curry do you use keens? Indian?

    Reply
    • Sneh

      My first choice is Bolst’s Hot Curry Powder, absolutely love that stuff. If I don’t have that or can’t find it, I use Keen’s or Clive Of India. Both good as well!

      Reply
  26. Dianne

    Do you cover pan with a lid when the curry is doing its thing in the oven

    Reply
    • Sneh

      No, I cook it uncovered so curry caramelizes and sauce thickens.

      Reply
  27. DC

    5 stars
    Delish! Imma big mushies lover <3 so easy. I was a tad short on the seed spices & coco milk, only had regular curry powder and 1 whole dried chilli on hand. I may have snuck a little sriracha on my bowl 😉 This recipe is a keeper X

    Reply
  28. Elise

    5 stars
    Made this tonight for my meat loving family and it was a hit! I didn’t have fengureek seeds or mustard seeds, so used turmeric, fennel seeds and cumin seeds to replace and it was absolutely delicious. Will regularly make. Thanks!

    Reply
  29. Jessica

    5 stars
    This was the first Cookrepublic recipe I ever tried and it was amazing then, and still amazing now.
    I’ve made this countless times since coming across the recipe years ago.
    All of your recipes are wonderful- keep on creating!

    Reply
  30. Laura

    5 stars
    Oh boy, I made this with less mushrooms and added leek I had already sautéed, cooked in a cast-iron casserole it was truly delicious! Substituted a few spices as well and I wish I had had mango chutney, but I’ll for sure make this again. Definitely recommend leaving it to thicken in the turned-off oven like you do. Thank you for an easy but wonderful recipe that was much appreciated by meat-lovers relatives and my vegan self alike!

    Reply
  31. Sofia

    5 stars
    W O W. All I can say. This is so delicious I cannot stop thinking about it and already bought more mushrooms to make again. I didn’t have mango chutney but otherwise followed the recipe to the dot and it was still amazing. Thank you for sharing such a brilliant recipe!

    Reply
    • Sneh

      Amazing! Your lovely feedback made my day 🙂 Thank you!

      Reply
  32. Kellie Wilson

    5 stars
    This curry was so easy and delicious. I liked that it didn’t need fancy ingredients. I had questions about what curry powder to use and if you cooked with or without lid, so was grateful for the comments which answered my questions. Thanks for a wonderful recipe

    Reply
  33. Steph Bond-Hutkin

    5 stars
    This was a really successful meal for our family! One of my daughters isn’t keen on mushrooms, so I pre-sealed think strips of chicken breast and then added them at the very end with a big handful of baby spinach. I also substituted the black mustard seeds for yellow and the fenugreek seeds with fennel seeds as that is what I had in the cupboard. Oh and my daughter ate the tomatoes in Em the fruit bowl so I had to replace with 400g tinned tomatoes. But it was still excellent! So creamy!

    Reply
  34. Monique Manders

    5 stars
    Finally made this – utterly delicious !

    Reply
  35. Shannon

    Hi, is this dish lidded while in the oven or open?

    Reply
    • Sneh

      it’s uncovered. And if I want the curry sauce to get thicker and darker, I leave the pan in the hot oven (uncovered) after turning the oven off for 5-8 more minutes.

      Reply

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