Methi Mushroom Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3 cups - Methi leaves, chopped.
  • 1 - Bell pepper
  • 1 - Medium onion, finely diced
  • 3 cloves - Garlic, grated or crushed
  • 1 tbsp - Finely grated ginger
  • 1 - 8-oz package of button mushrooms, sliced
  • 1 - Chipotle chilli, minced, with 2 tsp of the adobo sauce (Use as per your taste)
  • 1 cup - Crushed tomatoes
  • 1 tbsp - Canola oil
  • 1/4 cup - Coconut milk
  • Salt to taste

How to Make Methi Mushroom Curry

  • Clean the methi, which is usually quite gritty, by swirling it in a large pot of water 3-4 time.
  • The grit will all fall to the bottom of the pot.
  • Cut off the thick stems and roots and chop the leaves and more tender stems fairly fine.
  • Heat the oil in a skillet, add onions and bell peppers and saute until they start to turn golden brown.
  • Add the ginger and garlic and saute for a minute, then add the tomatoes and the methi.
  • Let the mixture cook down until the tomato starts to express the oil and is a few shades darker.
  • Add the chipotle chilli and the mushrooms and 1 cup of water.
  • Cook covered for about 10 minutes or until the methi is quite tender.
  • Add the coconut milk and salt to taste, turn off the heat.
  • Recipe courtesy: Holy Cow Vegan.