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Recipe of Mixed Vegetable Mushroom Curry - Indian Style

Umesh is a freelance writer contributing his creative writings on varied subjects in various knowledge and educational sites in internet.

Mixed mushroom vegetable curry

Mixed mushroom vegetable curry

Introduction

Mixed vegetable mushroom curry is a delicious curry to be consumed during main meal times along with other food items. This article details the recipe of this dish using a microwave cooking mode. It takes about 40 minutes from preparation to serving.

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About the vegetables used in this recipe

The vegetables Cauliflower, Carrot, Potato, Green peas, Mushroom, Capsicum, Tomato etc. are being used in preparing this dish. Before we proceed further it would be appropriate to have a brief idea of the nutrients and minerals that these vegetables contain.

  • Cauliflower is a low fat, low carb vegetable and is rich in Potassium, Calcium, Vitamin C, Magnesium, Vitamin B6, Sodium etc.
  • Carrot is a low calorie fibrous vegetable and rich in Vitamin A, Biotin, Vitamin K1, Potassium, Vitamin B6 etc.
  • Potatoes on the other hand contain carbs but also contain some minerals and Vitamins like Potassium, Vitamin C, Folate, Vitamin B6 etc.
  • Green peas are a good source of Sodium, Manganese, Vitamin K, Vitamin A, Vitamin C, Thiamin, and Folate.
  • Mushroom is a good source for Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Selenium, Vitamin C, Vitamin D, Folate, Choline and Niacin.
  • Capsicum (Green peppers) contains Vitamin C, Vitamin B6, Vitamin K1, Potassium, Folate, Vitamin E, Vitamin A etc.
  • Tomatoes contain Calcium, Potassium, Phosphorus, Vitamin C, Vitamin A etc. They also contain some antioxidents like Alpha-lipoic acid, Lycopene, Choline, Folic acid, Beta-carotene, lutein etc. Tomatoes are considered in the category of super foods.

Ingredients

Following are the ingredients for this recipe. The dish takes about 40 minutes to get prepared. The dish along with other meal items would suffice for 4-5 persons during lunch or dinner.

  • Cauliflower - 300 gram or half of a medium bulb.
  • Carrot - 200 gram or 2-3 numbers.
  • Button mushrooms - 150 grams or 8-10 numbers.
  • Potato - 100 gram or 1-2 numbers.
  • Green peas - 100 gram.
  • Capsicum - 100 grams or 1-2 numbers.
  • Tomato - 200 grams or 3-4 numbers.
  • Onion - 2 numbers.
  • Garlic - 8 to 10 cloves.
  • Ginger - about 1 inch piece.
  • Indian curry masala - 1 tbsp. (Note: if Indian curry masala is not available then see below with what it can be substituted.)
  • Green coriander - 1 cup chopped.
  • Mango powder - 1 tsp.
  • Tomato sauce - 1 tbsp.
  • Cooking oil - 1 tbsp.
  • Salt to taste.

Substitute items for Indian curry masala

  • Coriander powder - 3/4 tsp.
  • Turmeric powder - 1/4 tsp.
  • Cumin powder - 1/2 tsp.
  • Asafoetida powder - 1/4 tsp.
  • Black pepper powder - 1/4 tsp.
  • Cardamom powder - 1/8 tsp.


Cooking mode

This dish can be made in a pan on the stove, in microwave or a pressure cooker. In this recipe I am giving the method and details of microwave version.

Before we go ahead I would like to share a few things about microwave cooking. In our microwaves we generally have heating range from high to low consisting of - high, medium, low and very low. I prefer to use medium temperature range for curries. In this setting, the vegetable takes about 18-20 minutes to get fully cooked.

Preparation

Wash and clean all the vegetables and cut them in small pieces. Button mushrooms can be kept as it is or can be halved into two pieces. Peel and chop onions, ginger and garlic and keep aside. Chop tomatos also and keep in a small bowl.


Method

  • Take a microwave bowl of big size about 2 ltr capacity. Pour cooking oil in it. Add chopped onion, ginger and garlic. Add a pinch of salt. Keep it in microwave in 2nd or medium range heating in microwave mode. Remove after 2-3 minutes. The onion might get a little brown. It is all right.
  • Add all the cut vegetables to the bowl and then sprinkle curry massla or its equivalent. Add salt to taste. Add 3 cups of water to it. Place in microwave in the same settings and cook for another 10-12 minutes. Take out the bowl.
  • Add mango powder, green coriander, tomato sauce and 2 cups of water to it and stir well and keep back in the microwave. Cook for another 5-7 minutes. Keep the door of microwave remaining closed for a minute and then remove the dish out.
  • Your dish is ready for serving.

Serving

This can be served during the main meals and goes well with bread or rice. It is better to serve it in a bowl so that one can enjoy the gravy in it.

Variations

There are some minor variations which can be done to customise to the taste and requirement of different people.

  • Those who are calorie concious can avoid the potato in this dish.
  • To make the dish tastier one can add a dallop of butter at the end of cooking.
  • Those who do not like mushrooms can substitute it with tofu or cottage cheese.
  • Generally we use some red chilli powder to make the dish hotter. I have intentionally omitted it here however one can add 1/2 tsp of same if required.
  • This dish can be prepared in any other mode of heating so, microwave is not necessary.
  • Boiled eggs cut in half can also be added in the prepared dish and go well with it.

Precautions

  • Microwave cooking requires some experience especially for main course items. Sufficient water is to be added as per the recipe as absence of water might lead to charring of the vegetable.
  • It is advisable to check the condition of dish intermittently at least one time somewhere in the middle. If found dry one can add water at that point itself.

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Conclusion

Mixed vegetable mushroom curry is an easy dish to make and its Indian curry version is much liked by the people. One can plan to make it for the lazy Sunday afternoon lunch.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 Umesh Chandra Bhatt

Comments

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on August 09, 2020:

Lora, I feel so happy by your encouraging comment. Thanks.

Lora Hollings on August 09, 2020:

This looks like a great recipe, Umesh. It's making me hungry just looking at the wonderful photo and reading the ingredients. I just love mushrooms and I'm always looking for new recipes that feature veggies. Our whole family is eating much more veggies and beans now that we've broken free from eating all this meat that is causing so much harm to our planet and isn't healthy for us either! Thanks for your wonderful recipe and your easy to follow instructions. I really appreciate it.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on June 22, 2020:

Peggy, thanks for your appreciation and lovely comment. So kind of you.

Peggy Woods from Houston, Texas on June 22, 2020:

We have mushrooms in our refrigerator and many of the other vegetables you mentioned. I think that I will make some soup using most of your ingredient suggestions. Thanks for your recipe.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on May 20, 2020:

Renu, thanks for your comments.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on May 20, 2020:

SKMUNSHI, thanks for meticulous analysis.

Renu Joshi on May 19, 2020:

Thanks for sharing the nutritious value of all the vegetables.

SKMUNSHI on May 19, 2020:

With cauliflower 300gms,carrot 200gm

Peas 100gms ,capsicum 100,tomatoes 200gm and button mushrooms 150 gm out of 1.1kg of mixed vegetables , what qualifies this dish to be called mushroom curry.with 1tbsf of oil used for prepration it may also qualify to be a nutritious soup. but whatever name one may assign the receipe is highly tempting and loving one.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 30, 2020:

Felisa, thanks for your visit. Highly appreciate. Keep in touch.

Felisa Daskeo from Manila, Philippines on March 30, 2020:

I am a vegetarian and I like to try this.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 15, 2020:

Dora, so kind of you and thanks for the comment. Appreciate.

Dora Weithers from The Caribbean on March 15, 2020:

Thanks for the recipe. Thanks also for the nutrient information and the suggested substitute.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 13, 2020:

Flourish, thanks for your nice comment. I have some primary cooking skills which I learned from my wife only and I go on trying new ideas also. She is a great cook (many women-folk are) and many times I am only a writer of her recipes but do not consider that I am not proficient in making those dishes. We would be happy to offer to host you and your hubby some sample snacks if you happen to visit this part of India (Mumbai) sometime in future.

FlourishAnyway from USA on March 13, 2020:

I enjoyed reading your recipe. You sound like a delightful cook.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 11, 2020:

DreamerMeg, in place of mango powder one can use 1 tsp of lemon juice but it has to be added after cooking only. Asafoetida is not very essential and one can skip it. There is always some customisation possible. Highly appreciate your interest and attention to this recipe and heartily thank you.

DreamerMeg from Northern Ireland on March 11, 2020:

That sounds tasty. I do not have a microwave so would be cooking it on the stove. The only ingredients I don't currently have are mango powder and asafoetida. Must get those. Mushrooms have recently been recognised as helping prevent low level mild dementia, so any recipe that gets people eating more mushrooms could be helpful.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 10, 2020:

Kyler, you can add a little bit of green chilli paste for that extra kick for which some people use horse raddish in the Japsnese dishes. I avoid these things, you know the usual soar throat and tonsil inflammations stuff. It is unfortunate that tasty and hot things are bad for our health :). Thanks a lot for your detailed comment and helarious note. God bless you and keep in touch. Appreciate much.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 10, 2020:

Mitara, happy that you liked it. Thanks for your visit.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 10, 2020:

Eric, you can definitely exclude peas. The idea for giving variations was that only. Thanks a lot for your comment and thanks for visiting. Highly appreciate.

Kyler J Falk from Corona, CA on March 10, 2020:

This dish would definitely fit well into my preferred lifestyle, but I think I would need to add a habanero pepper in for some extra bite. If it doesn't have a heavy kick with the heat it disappoints me!

Wonderful article and explanation as for preparation, I'm feeling a bit hungry now hahahaha! Darn all these delicious meal articles.

Mitara N from South Africa on March 10, 2020:

Great flavours and healthy. Like the balance to each vegetable

Eric Dierker from Spring Valley, CA. U.S.A. on March 10, 2020:

I already fix my version of this -- sorry no peas. You laid it out real well. This stuff is definitely up there on a must for a foodie.

Umesh Chandra Bhatt (author) from Kharghar, Navi Mumbai, India on March 10, 2020:

Raymond, happy to know that you like Indian cuisine. Thanks a lot for visiting.

Raymond Philippe from The Netherlands on March 10, 2020:

You could wake me up in the middle of the night for these kind of dishes. This dish sure is chock full of healthy vegetables.