Friday, 21 October 2011

Recipe corner - a very quick and low point mushroom curry

It is very difficult to make curry look pretty. And, as long time readers will know, I struggle to make food look pretty even when it is actually, you know, pretty. Which is to say, although the accompanying illustration makes last night’s dinner look rather less than appetising (dun is never a colour one wishes to associate with food) I can assure you that it tasted lovely.

The chicken and the lentils I have blogged about before, and have now updated those entries with Pro Point values. But the mushroom curry has yet to grace these hallowed pages which is a shame because it is a fantastic side dish and super quick and simple to throw together.

I would never pretend that any recipe on this blog is particularly authentic to any cuisine other than…well, home cooking. If that even counts as a cuisine (I suspect it doesn’t). As long as a combination of ingredients is tasty, I’m happy to write about it. The use of curry powder may be a shortcut too far for people who like to make truly authentic Indian food – and sure, I always feel more virtuous when flinging together a whole plethora of different spices or whizzing up my own paste, but sometimes, especially when you’ve got two other saucepans on the go and you really want to sit down and watch NCIS, a shortcut is exactly what you need.


Low fat cooking spray
1 onion, sliced
Punnet of mushrooms (I favour chestnut, but any would do), sliced
2 x cloves of garlic, crushed
2 tsp curry powder
1/2 tsp cumin seeds
4 tbsp tomato puree
4 tbsp non fat bio yogurt
salt and pepper
½ tsp ground fenugreek (optional)

Serves 4, 0 pro points per person (if you split it in half, as I did, you need to count 1 point to cover the yoghurt)

In a pan lightly coated with cooking spray, soften the onions. A pinch of salt at this stage will help them sweat rather than burn.

When soft, bung in (it’s a technical term) all remaining ingredients. Mix well, then cover and cook over a medium heat for approximately ten minutes.

Remove the lid and cook for a further couple of minutes to reduce the sauce.



  1. Sounds delicious! I struggle to make curries look good too. I'm making an aubergine one tonight that I know will look rank on the picture but taste lovely :)

  2. I made the mushroom curry and the cumin chicken yesterday - I especially loved the mushrooms. I did a little dal on the side too. Thanks!


  3. OOOH mushroom curry looks lovely. Thank you very much, I shall try it!