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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