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Basics | Starters | Mains | Puddings

Mushroom Curry

This is a mild and tasty vegan curry.


1 tbsp oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1" piece of ginger, finely chopped
2 tbsp fresh coriander, chopped
1 fresh chilli pepper (to taste), de-seeded and finely chopped
1 tsp ground turmeric
400g tin chopped tomatoes
½ lb mushrooms, sliced
1 large floury potato, diced
½ pint water
½ tsp garam masala


For best results use a mix of mushrooms - e.g. closed cup, chestnut and field. Don't try and get away with dried herbs and spices - you need the real thing. Serve with basmati rice, a side salad and a wedge of lemon.



Heat the oil in a saucepan, then add the onion and cook for 5-10 mins until soft and starting to brown.

Add the garlic, ginger, chilli and coriander, stir well and cook for another 2 mins.

Now add the turmeric, tomatoes, mushrooms, potato and water.

Bring to the boil, cover and simmer for 40 mins, stirring occasionally, until the potatoes are cooked.

Sprinkle with the garam masala and serve. Yum!