Cardamom-Flavoured Mushroom Curry

The Small Planet Vegetarian Cookbook
Cardamom-flavoured Mushroom Curry
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 30 mins
  • Ready time 40 mins

A fresh and flavourful mushroom curry which is quick to prepare.

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  • 400 g mushrooms, sliced finely
  • 1 onion, sliced finely
  • 3 cloves garlic, sliced
  • 2-4 tomatoes, chopped
  • 1 tablespoon fresh ginger, chopped finely
  • ¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder
  • ½ tablespoon ground cumin
  • seeds from 4 cardamom pods, crushed
  • 1 tablespoon garam masala
  • 1 tablespoon fresh cilantro/coriander, chopped
  • 120 ml tomato juice or water
  • oil
  • salt


Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with rice or chapatis.

Additional notes

“In southern India, cardamom plants are common, and you can spot the aromatic pods growing out from the ground by the leaves. Use green rather than black cardamoms, which have a more pronounced flavour.”This recipe comes from The Small Planet Vegetarian Cookbook by Troth Wells (New Internationalist, £20).