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Creamy Mushroom Masala

This is another favourite of mine at the moment - creamy, garlic mushrooms cooked in spices. Spicy and soothing all at once! I use natural yogurt to obtain the creamy sauce - keeping the meal low-fat and healthy. You can also use coconut yogurt which works really well too.

Serves 2


  • 250g of chesnut mushrooms, chopped

  • 1/2 tsp. cumin seeds

  • 1/2 onion, finely chopped

  • 4 garlic cloves, crushed

  • 4cm piece fresh ginger, peeled and chopped

  • 1 tsp. ground coriander

  • 1/4 tsp. chilli flakes

  • 3 tbsp. of natural yogurt (you can also use coconut yogurt)

  • Rapeseed oil

  • Salt and pepper to season

  • Fresh coriander, finely chopped, to serve


  1. Grab a large frying pan, and heat a good glug of rapeseed oil. Once hot, add the cumin seeds and heat until they start to sizzle. Then add your chopped onion and garlic and cook for 5-10 minutes over a medium heat until soft.

  2. Once the onions and garlic are cooked, add in the ginger, ground coriander and chilli flakes, and cook for a further 2 minutes. Then add in the mushrooms and give it a stir. Continue to cook on a medium heat for 5-10 minutes until soft.

  3. Just before serving, add in salt and pepper and stir through your yogurt.

  4. Sprinkle with fresh coriander to serve.

And enjoy!


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