Vegan mushroom curry recipe

Chef has made a very tasty vegan curry recipe today.

This is Chefs vegan spicy mushroom curry recipe made with fresh red and green chillies, mushrooms peas, peppers and a simple combination of spices that gives this curry its fabulous aromatic flavour.

This is an easy recipe to cook especially if you prepare the vegetables and spices before hand.

The aroma from the kitchen was fantastic as this delicious curry cooked.

Chefs cooked this flavour packed vegan meat free curry recipe today and it was thoroughly enjoyed, so much so there is not a grain of rice left and the pan has not one speck of curry sauce left in it.

Ingredients for vegan curry

1 Sweet red pointed pepper (small chunks)
1 Green bell pepper (small chunks)
1 Small onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2 Inch fresh ginger (chunks)
1 Cup frozen peas
6-8 White mushrooms (chunks)
2 Tomatoes (chunks)
1/4 Cup water
Black pepper
1 Large red chilli (chopped)
2 Small green chillies (de-seed//chopped)
Fresh coriander leaves

Spices

1 tsp Turmeric
1 tsp Paprika
1/4 tsp Cumin powder
1/4 tsp coriander powder
1/2 tsp Fenugreek powder
2 Pinch dried methi leaves
1 Pinch dried curry leaves
1 heaped tsp Cumin powder
1 heaped tsp Coriander powder
Pinch fennel seeds
2 Pinch cumin seeds

How to make a vegan mushroom curry recipe

Place chopped chillies, onion, garlic, ginger and turmeric into a small blender and blend into a paste.

Place into fridge for a few hours to marinate.

Drizzle a good amount of oil into a large pan on a medium heat, pour in the chilli paste cook for a few minutes stiring constantly.

Add fennel and cumin seeds, stir well and cook for 1-2 minutes.

Add paprika and fenugreek, stir well for 1 minute.

Add peppers stir well.

Grind the methi and curry leaves to a powder. Place the tomatoes into a blender with the ground methi and curry leaves, blend. Pour the tomatoes into the pan, stir well.

Add the 1/4 cup of water to the curry pan - pour the water inside the blender to pick up the flavours from the curry paste base.

Bring to a boil then turn to the lowest heat and simmer very low for 30-40 minutes.

Add the 1/4 teaspoon of cumin and coriander and a pinch of salt (optional) and pinch of black pepper, stir well. Add the peas and simmer again for 10 minutes.

Add the mushrooms into the vegan curry, stir well and leave to simmer for 10-15 minutes.

Keep stiring from time to time, a little water may be added if the curry becomes too dry but be sure not to add to much water - a few tablespoons go a long way.