June 26, 2020




1 Tbsp olive oil

1 onion, sliced

2 Tbsp ginger, grated

2 cloves garlic, finely sliced

1 fresh red chilli, sliced

1 tsp turmeric 

1 tsp curry powder

1 tsp brown mustard seeds


500g Denny White Button Mushrooms


500g ripe plum tomatoes, chopped

1 tin / 400ml coconut milk or cream

180g paneer, cut into cubes


Jasmine rice, fresh lime wedges and toasted cashew nuts for serving




- In a large pan or casserole with a lid - heat the olive oil and add the onion, ginger, garlic and chilli. Stir to combine and add the spices. Season. 


- Cook gently until the spices are fragrant and the onion has softened but not browned. 


- Add Denny button mushrooms to the pan and mix well. 


- Add the chopped tomatoes and coconut cream. Stir through. 


- Top with pieces of paneer and bring to a simmer. Cover with a lid and simmer for 30 minutes. 


- Serve the curry on a bed of jasmine rice with wedges of fresh lime and toasted cashew nuts. 


Serves 4-6

Prep time: 10 minutes 

Cook time: 40 minutes

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Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359