What’s In The House Curry (With Mushrooms)

vega curryToday we’re cooking curry, NOM!

But we won’t be going out to get stuff, instead we’ll dive into the cupboards, and fridge, and cold store to see what we’ve got.

But you’ll need at least:


A selection of vegetables (onions, carrots, peas, cauliflower, or whatever you have in the house, fresh or frozen)

Chickpeas and lentils (who hasn’t a tin of each?)

And Mushrooms (I had the large cup ones, but any kind will do)

Curry powder, and if you have it the stuff that makes everything it touches bright yellow, what’s it called again? … Oh, right I remember, turmeric.

A bit of yoghurt.

Cut everything up in big chunks.

Heat a pan with some oil and fry until golden the potato and onion. Then add the rest of the veggies, and the mushrooms. Sprinkle the spices over it and stir everything is coated. Pour warm water over it to cover it all. Put a lid on and simmer until the veggies are just tender. Then add a half tin of chippeas and lentils, some yoghurt and heat the lot.

Serve with flat bread, raita, and some mango chutney.

curry mushrooms

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