My Dad's 'Not-Mutton' Mushroom Curry
Prep time
Cook time
Total time
My Dad's "Not-Mutton" Mushroom Curry
Recipe type: Curry
Cuisine: Indian
  • 3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
  • 2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
  • 2 tbsp canola oil
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 red chillies
  • 5 cloves
  • 5 pods of green cardamom
  • 1 tbsp black peppercorns
  • 1 onion, thinly sliced
  • ½ cup shredded coconut (I use a packaged kind I buy from Whole Foods)
  • 1-inch piece of ginger, thinly sliced
  • 6 large garlic cloves, sliced
  • ½ tsp turmeric
  • 1 14-oz can of diced tomatoes or 2 medium tomatoes, diced
  1. Heat ½ tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
  2. Heat another ½ tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
  3. Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
  4. Put the spices, onion, garlic, ginger and coconut in a blender and using ½ to 1 cup of water, grind to a smooth paste.
  5. In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
  6. Add the remaining onion and cook until the onion starts turning golden-brown.
  7. Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
  8. Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
  9. Cover and let cook until the veggies turn quite tender.
  10. Now add the ground spice-onion mixture. Stir thoroughly.
  11. Cover and let it cook another 10 minutes for the flavors to meld together.
  12. Garnish with some cilantro or, like I did, add about ½ cup watercress in the last few minutes of cooking.
  13. Serve hot!
Recipe by Holy Cow! Vegan Recipes at