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Mixed mushroom curry

Mixed mushroom curry

Points® value
Total Time
30 min
15 min
15 min
The meaty texture of mushrooms makes them a great base for this tasty veggie curry. A variety of different mushrooms work best to provide a mix of flavours and textures, but use whatever you can get your hands on.



600 g, mixed variety

Brown onion

1 small, coarsely chopped

Fresh ginger

15 g, peeled, coarsely chopped


2 clove(s), coarsely chopped

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Curry powder

1 tbs, mild

Vegetable stock cube

1 individual, gluten-free variety, (to make 350ml vegetable stock)

Fresh coriander

10 g, frozen, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Coarsely chop or slice mushrooms, leaving any smaller ones whole. Set aside.
  2. Process onion, ginger and garlic with 2 tablespoons water in a small food processor to form a smooth paste. Lightly spray a deep non-stick frying pan with oil and heat over medium heat. Cook onion mixture, stirring, for 2-3 minutes, until fragrant and lightly browned. Add curry powder and cook, stirring, for a further 1 minute.
  3. Stir in stock and mushrooms and bring to a simmer. Simmer for 10 minutes or until mushrooms are tender and stock has reduced slightly. Remove from heat and stir in half the yoghurt and coriander. Season with salt and pepper. Serve topped with remaining yoghurt and coriander.


Add it: Try serving it with warm naan bread or enjoy it with rice if you prefer.