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.
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 gently 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.
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.
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
- 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
- 500g mixed mushrooms (portobello, button and Swiss brown), thickly sliced
- 1-2 teaspoons hot curry powder
- 3 tomatoes, diced
- 300ml 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
- Preheat oven to 200C.
- 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.
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.
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