Photo of Mixed mushroom curry by WW

Mixed mushroom curry

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
The meaty texture of mushrooms makes them a great base for a veggie curry. We’ve served this low SmartPoint curry with naans, but you could enjoy it with rice if you prefer.



1 large, roughly chopped

Root Ginger

15 g, roughly chopped


2 clove(s), roughly chopped

Calorie controlled cooking spray

4 spray(s)

Curry Powder

1½ teaspoons

Vegetable stock cube(s)

1 cube(s), to make 350ml

Sainsbury's Taste the Difference British Speciality Mushrooms

600 g

Fat Free Natural Yogurt

100 g

Coriander, fresh

10 g


  1. Put the roughly chopped onion, ginger and garlic in a food processor with 2 1⁄2 tablespoons water and blitz to a smooth paste.
  2. Mist a large, deep nonstick pan with cooking spray and cook the onion mixture over a medium heat for 2-3 minutes until fragrant and just starting to colour. Add the curry powder and cook for a further minute, stirring constantly.
  3. Pour in 350ml vegetable stock, made with 1 stock cube and stir to combine. Roughly chop or slice the mushrooms, leaving any smaller ones whole, and add them to the pan. Bring to a gentle simmer and cook for 10 minutes until the mushrooms are tender and the stock has reduced slightly.
  4. Remove the curry from the heat and stir in half the yogurt and coriander. Season to taste and serve topped with the remaining yogurt and coriander.


Serve each portion with 2 x 50g mini naan breads, warmed to pack instructions. The SmartPoints will be 7 per serving.

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