Curried Mushroom Hot Pot Recipes

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SAUTEED CURRIED MUSHROOMS

quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side

Provided by sonnyu28

Categories     Vegetable

Time 11m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 8



Sauteed Curried Mushrooms image

Steps:

  • saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
  • ad salt and pepper to taste.
  • ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
  • serve with your favorite protein or on its own with buttered french bread.

Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9

1 1/2 cups fresh mushrooms, quartered
1/4 cup onion, diced
1 tablespoon olive oil
1/4 teaspoon curry powder
2 dashes paprika
salt
pepper
1 teaspoon butter

ONE-POT MUSHROOM & POTATO CURRY

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9



One-pot mushroom & potato curry image

Steps:

  • Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
  • Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve

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