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Photo of Kashmiri mushroom curry by WW

Kashmiri mushroom curry

Total Time
45 min
15 min
30 min
A meat-free curry that doesn’t disappoint. With onion, garlic, ginger and curry, the mushrooms are coated in a wonderful fragrant curry that’s simple and healthy.


Fresh coriander

1 cup(s), (1 x bunch) roots intact

Canola oil

1 tbs

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Fresh ginger

1 tbs, (3cm piece), finely grated

Indian curry paste

2 tbs, (korma)


500 g, (button), halved

Canned diced tomatoes

400 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


  1. Wash and finely chop coriander roots and 3cm of the stems. Remove coriander leaves and set aside. Heat oil in a large non-stick frying pan over medium heat. Cook onion, garlic, ginger and coriander root and stem mixture for 4 minutes or until softened. Add curry paste and cook for 30 seconds or until fragrant.
  2. Add mushrooms and cook, stirring, for 10 minutes. Add tomatoes and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce has thickened. Season with salt and freshly ground black pepper.
  3. Spoon curry into serving bowls. Serve with yoghurt and reserved coriander.


SERVING SUGGESTION: Cheese naan and steamed brown rice. Preheat grill on high. Sprinkle 2 x 95g plain naan bread with ½ cup (60g) Bega Country Light Tasty Grated Cheese 50% Less Fat. Grill for 5 minutes or until cheese is melted and golden. TIP: You can use a mixture of flat, button or Asian-style mushrooms.