tanzanian-mushroom-curry-recipe-10 | | Recipes From A Pantry

Tanzanian Inspired Mushroom Curry {Vegan}

Try this Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.
Course Main
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 179kcal
Author Bintu Hardy | Recipes From A Pantry


  • 1 tbsp olive oil
  • 1 large onion peeled and finely chopped
  • 2 red peppers deseeded and finely chopped
  • 4 cloves
  • 4 cardamom pods split
  • 1 cloves garlic minced
  • 1 tbsp mild curry powder
  • 300 g (10.5oz) chopped tomatoes
  • 250 ml (1 cup) hot vegetable stock
  • 150 ml (2/3 cup) coconut milk
  • 300 g (10.5oz) button mushrooms cleaned and halved
  • Lime juice to taste


  • Heat the olive oil in a saucepan, add the onion, peppers, cardamom pods and cloves and saute for about 8 minutes until soft.
  • Stir in the garlic and curry powder and fry for 30 seconds until fragrant.
  • Then mix in the chopped tomatoes and the vegetable stock, bring to the boil, reduce the heat and simmer for 15 minutes.
  • Stir in the coconut milk, bring to the boil, and reduce the heat.
  • Add in the mushrooms, and simmer for about 5-7 minutes until the mushrooms are cooked through.
  • Season to taste with lime juice before serving garnished with herbs.


This mushroom curry recipe first appeared in the Autumn 2016 issue of Superfood Magazine.


Calories: 179kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Sodium: 370mg | Potassium: 674mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2100IU | Vitamin C: 87.6mg | Calcium: 56mg | Iron: 3.4mg