Low-fat mushroom curry

Spice up your midweek meals with this yummy veggie curry.

Low-fat mushroom curry

Big on flavour, low in fat, this meat-free dish is the ultimate crowd-pleaser.

Serves 4-6 Prep time 15 minutes Cook time 45 minutes

Vegetarian Gluten-free


  • 400g brown basmati rice
  • 2 limes
  • 500g mixed mushrooms
  • 2 cloves of garlic
  • 1 heaped tsp medium curry powder
  • 1 tbsp mango chutney
  • 400ml tin of light coconut milk
  • 500g ripe cherry tomatoes
  • Groundnut oil
  • 30g paneer
  • 1 bunch of fresh coriander
  • 1 inch piece of ginger
  • 1 onion, finely chopped
  • ½ fresh red chilli
  • 1 tsp turmeric
  • 1 tsp mustard seeds


  1. Preheat the oven to 200°C/gas 6. Roughly chop some of the larger mushrooms and keep the smaller mushrooms whole, so that they are all roughly the same size.
  2. Place all of the mushrooms into a large casserole dish and lightly heat until thoroughly golden for around 7 minutes.
  3. While these are heating through, peel and finely chop the ginger, garlic, onion and chilli, then roughly chop the tomatoes.
  4. Add all of the sliced ingredients to the pan apart from the tomatoes. To these ingredients, add the spices and 1 tbsp of oil, and toss for 2 minutes until the spices are fragrant. Ensure you stir continuously to stop anything from burning.
  5. Now add the tomatoes to the pan, along with the coconut milk and mango chutney and stir well before seasoning with salt and pepper. Place slices of paneer on top and place in the oven to cook for 30 minutes. (Meanwhile cook the rice according to instructions.)
  6. Serve the curry spooned over a bed of rice and sprinkle with the coriander leaves and a lime wedge.

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