My Dad's Not-Mutton Mushroom Curry with No Added Fats
Prep time
Cook time
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A healthier version of my already healthy recipe for My Dad's Not-Mutton Mushroom Curry. There are no added oils in this recipe.
Recipe type: Curry
Cuisine: Indian
Serves: 8
  • 2 cups sliced shiitake mushrooms
  • 2 cups sliced crimini mushrooms
  • 2 medium potatoes, cut in ¾-inch cubes
  • 1 large green pepper, cut into ¾-inch pieces
  • 1 large onion, coarsely chopped
  • 8-10 cloves garlic, coarsely chopped
  • 1-inch finger of ginger, coarsely chopped
  • 1 cup tomato puree
  • 2 green chillies
  • ¼ cup Kolhapuri Masala
  • ¼ cup coconut milk
  1. Heat a large pan. Turn the heat to medium and add the onions. Roast, stirring frequently, until brown spots appear.
  2. Add the garlic and ginger and saute another two minutes.
  3. Remove the onions, ginger and garlic to a blender. Add the tomato puree, green chillies, and half the coconut milk.
  4. Add enough water and blend into a smooth paste.
  5. Heat the same pan and add the kolhapuri masala to it along with the rest of the coconut milk. Saute for a couple of minutes, then add the potatoes, mushrooms, and green bell pepper and stir to coat everything.
  6. Add the blended masala paste and add enough water so the veggies are almost but not quite submerged. Bring everything to a boil and lower the heat to a simmer. Slap a lid on the pan and let it cook for about 20 minutes or until the potatoes are tender.
  7. Season with salt to taste. Garnish with some fresh coriander and serve hot with rice, roti, naan, or a crusty bread.
Recipe by Holy Cow! Vegan Recipes at