We love experimenting with curry recipes from all around the world to discover new and unique flavours. So after our Carribbean Prawn curry and Japanese Katsu curry, today we want to show you how to prepare Kerala-style mushroom curry from scratch.
This vegetable stew shares many ingredients of the classic Indian curries, but the addition of coconut milk, mustard seeds, and fenugreek seeds gives it a distinctive flavour.
While the traditional Kerala recipe includes fish, poultry, and red meat, we wanted to prepare a vegan alternative that is suitable to those with food allergies or who are following a plant-based diet.
So, for this recipe, we cooked "meaty" oyster mushrooms with a gravy-like broth prepared with lentils, coconut milk, chillies, turmeric and tomatoes.
The result is a creamy, hearty, and spicy dish boosting with Keralan flavours.
What's great about this curry is that it's also incredibly healthy. Each bowl has only 290 calories and packs 40% of your recommended daily intake (RDI) of fibres and 30% of your RDI for proteins. Also, as we tried to use as little coconut milk as we could, this curry is much lower in fats than many others out there.