Folks, I just want to know why nobody has told me about this amazing concept of currifying mushrooms before?? It’s the most amazing thing I’ve accidentally stumbled across! I’m not gonna lie to you guys, I’ve never tried it before because we have to use mushrooms very sparingly in this house since there are only 2 out of the 8 of us who actually like it. BUT, this is definitely the start of something new (hoping there are some HSM fans up in here who sang that line in their heads like I just did).
Just a point to make here, this recipe is a staple in our house and the mushrooms are replaced with literally any vegetable we can get our hands on and it always goes down a treat because a) veggies are amazing for our bodies and b) we still get to retain that curry flavour because the small spice selection packs a huge punch. So, without further adieu, ladies and gentlefolk, I present to you all my 15 minute recipe of mushroom bhaji!
- 1 punnet of mushrooms (approx. 400g), washed and thinly sliced
- 2 tbsp oil
- 1 onion, thinly sliced
- 3 chillies, split lengthways
- 1 tsp curry powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/3 tsp turmeric
- Salt to taste
- Handful of chopped coriander
- In a wide pan, add 2 tbsp of oil over medium to low heat. Add the onions, chillies and salt – add some water if the onions get too dry.
- Add the spices and cook until onions are soft.
- Add the sliced mushrooms and cook until tender.
- Garnish with coriander and serve hot.
It’s as easy as that! Depending on your speed of chopping, this recipe takes about 15-20 minutes and honestly, it’s the easiest thing to make when you want to salvage some dying vegetables or even have some of those curry flavours without all the fuss of waiting around.
Like always, let me know if you try out this recipe either with mushrooms or other vegetables! Happy cooking, folks!