Oyster Mushroom Curry


Heat oil in a frying pan over medium heat. Fry onions and coriander for 5 minutes, until onion is soft and translucent. Add mushrooms, salt and spices. Fry for about 5 minutes, until mushrooms release their water. Add a splash of water if spices stick too much.

Add potatoes, tomatoes and water and mix well. Bring to boil, then cover, reduce heat and simmer for 15 minutes, until potatoes are cooked. Add more water if it gets too dry. Add the lemon juice just before serving.

  • 2 Tbsp oil
  • 1 onion, halved and sliced
  • 1/2 C coriander, chopped
  • 250g oyster mushrooms, cut into large pieces
  • Salt to taste
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 4 potatoes, cut into small chunks
  • 2 tomatoes, diced
  • 1/2 C water, more if needed
  • 1 tsp lemon juice