Mushroom Spring Onion Curry

7 May

Mushroom Spring Onion Curry

A curry with easy-to-chop, quick-to-cook veggies – mushrooms, spring onions and tomatoes -  and a dash of Italian spices, for a weekday dinner.

Mushroom spring onion curry doesn’t require much watching over while its cooking and is ready in the time you make half a dozen chapatis. Just what you want on a day when you don’t have much time to spare for the kitchen.

You Need:

  • Button mushrooms – 250 grams
  • Spring onions – 1 bunch
  • Tomatoes – 2
  • Onion – 1
  • Oregano – 1 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Pepper powder – 1/2 teaspoon
  • Salt – to taste
  • Olive oil – 2 teaspoons

[Makes 2 servings]

How To:

Clean and chop spring onions and mushrooms.

Heat olive oil in a skillet. Add the whites of spring onions till translucent.

Add mushrooms, spring onions and tomatoes.


Sprinkle the spices – oregano, pepper, red chili powder and salt. Cook on medium heat, stirring occasionally. Mushrooms and tomatoes cook in their own juices – a reason why this curry can be made effortlessly with very little oil.

Cook till the sauce has thickened; this will take about 7-8 minutes.

Mushroom spring onion curry is now ready to eat.


Serve with chapatis or bread on the side.



Want to try more mushroom dishes? Check out the recipes for mushroom fried rice, mushroom kasoori methi and the popular homemade mushroom soup.

One Response to “Mushroom Spring Onion Curry”

  1. Kelly June 27, 2014 at 8:55 PM #

    Great as a side dish simple and delicious :))

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