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    King oyster coconut curry

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    King oyster coconut curry

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • 2 x 130g packs British king oyster mushrooms
    • 2 tbsp sunflower oil
    • 1 tsp black mustard seeds
    • 10 fresh curry leaves
    • 1 large onion, finely chopped
    • 10g fresh root ginger, grated
    • 2 tomatoes, roughly chopped
    • 1 tsp salt
    • 1 tsp turmeric powder
    • 1 tsp ground coriander
    • 1 tsp chilli powder
    • 400ml can coconut milk 


    1. Roughly chop the mushrooms. Heat the oil in a large pan over a high heat. When the oil is hot, add the mushrooms and brown for 4-5 minutes. Transfer the mushrooms to a plate, then add the mustard seeds and curry leaves to the pan. Let them sizzle for a few seconds, then add the onion and cook over a medium heat for 5 minutes until light golden. Add the ginger and cook for 1 minute.

    2. Return the mushrooms to the pan with the tomatoes, salt and spices; cook for 2 minutes, then add the coconut milk. Cover and cook over a low heat for 30 minutes until the mushrooms have cooked through. Serve with steamed basmati rice, if liked. 

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