Cape Malay Curried Mushrooms Recipe
This fragrant Cape Malay Curried Mushrooms features meaty mushrooms gently simmered in a rich, aromatic sauce of warm spices, tomatoes, onions, garlic, and coconut milk. A classic South African vegetarian dish bursting with sweet, tangy, and mildly spicy flavors—comforting, nourishing, and perfect served over rice or with roti.
Why You’ll Love This Recipe
This Cape Malay Curried Mushrooms is pure South African comfort in a bowl! The beautiful blend of sweet curry spices, tangy tomatoes, and creamy coconut milk creates an incredibly rich, aromatic sauce that perfectly coats every tender mushroom bite. It’s completely vegetarian (and easily vegan), budget-friendly, packed with vegetables, and surprisingly quick to prepare. The warm, slightly sweet-and-spicy flavor profile is both comforting and exciting—exactly what makes Cape Malay cuisine so special. Serve it over fluffy rice or with soft roti for a complete, satisfying meal that feels like a hug from the inside. Once you try this dish, it will quickly become one of your go-to weeknight dinners or special-occasion vegetarian mains.
Recipe Tips and Tricks
- Use a mix of mushrooms (cremini, button, portobello, oyster) for the best texture and flavor contrast.
- Don’t rush the onions—they need time to become soft and sweet for the best sauce base.
- Add the mushrooms in batches if needed to avoid overcrowding and steaming them.
- Taste the curry sauce before adding mushrooms and adjust sweetness, spice, or acidity.
- For thicker sauce, simmer uncovered for the last 5–10 minutes.
- Garnish generously with fresh coriander and a squeeze of lemon just before serving for brightness.
Cape Malay Curried Mushrooms Recipe
Fragrant Cape Malay curried mushrooms in rich tomato-coconut sauce—cozy, flavorful vegetarian delight!
Ingredients
- ½ tsp chili flakes or cayenne (adjust to taste)
- ½ tsp ground cinnamon
- 1 can (400 g) chopped tomatoes
- 1 can (400 ml) coconut milk
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 large onions, finely chopped
- 2 tbsp Cape Malay curry powder (or mild curry powder)
- 2 tbsp fresh ginger, grated
- 2 tbsp olive oil or vegetable oil
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 600 g (1.3 lb) mixed mushrooms (cremini, button, portobello), sliced
- Fresh coriander (cilantro), chopped for garnish
- Juice of 1 lemon
- Salt & black pepper to taste
Instructions
- Prep the mushrooms! Clean and slice the mushrooms into thick pieces—they’ll shrink during cooking so don’t slice them too thin.
- Sauté the onions! Heat oil in a large pot over medium heat. Add chopped onions and cook 6–8 minutes until soft and golden.
- Build the aromatics! Stir in minced garlic and grated ginger—cook 1 minute until fragrant and your kitchen smells incredible!
- Spice it up! Add Cape Malay curry powder, turmeric, cumin, coriander, cinnamon, and chili flakes. Stir for 1 minute to toast the spices.
- Tomato base! Stir in tomato paste and cook 1 minute, then add chopped tomatoes (with their juice). Season with salt and pepper.
- Simmer the sauce! Bring to a gentle simmer and cook 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
- Add the mushrooms! Stir in the sliced mushrooms and cook 8–10 minutes until tender and the sauce has thickened nicely.
- Creamy finish! Pour in the coconut milk and stir well. Simmer gently 5–7 minutes until the sauce is rich and creamy.
- Brighten it up! Stir in fresh lemon juice and most of the chopped coriander—taste and adjust salt, spice, or sweetness if needed.
- Serve with love! Ladle the fragrant curried mushrooms over steamed rice, roti, or couscous. Garnish with extra fresh coriander and enjoy every warm, spicy, comforting bite!
Notes
- Cape Malay curry powder is key for authentic flavor—find it in spice shops or online, or use a mild curry powder blend.
- This dish is naturally vegan and gluten-free.
- The curry tastes even better the next day—perfect for leftovers!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 296Total Fat 22gSaturated Fat 12gUnsaturated Fat 10gSodium 24mgCarbohydrates 26gFiber 10gSugar 8gProtein 8g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Mixed mushrooms: Cremini, button, portobello, or oyster mushrooms provide meaty texture and absorb the spices beautifully—fresh is best.
- Onions & garlic: Form the aromatic base—yellow onions become sweet when cooked slowly.
- Tomatoes: Fresh ripe or good-quality canned crushed tomatoes create the tangy, rich sauce foundation.
- Cape Malay curry powder: The heart of the dish—use a good-quality blend (or make your own) with coriander, cumin, turmeric, fennel, cinnamon, and mild chili.
- Coconut milk: Adds creaminess and subtle sweetness—full-fat gives the richest texture.
- Fresh coriander & lemon: Essential for finishing—brightens and balances the warm spices.
Variations and Substitutions
- Add protein: Stir in cooked chickpeas, lentils, or cubed firm tofu for extra heartiness.
- Spicier curry: Increase chili powder or add fresh red chilies or peri-peri sauce.
- Creamier version: Stir in a splash of cream or coconut cream at the end.
- Different mushrooms: Use shiitake or king oyster for a more “meaty” texture.
- Low-fat: Use light coconut milk and reduce oil.
- No coconut milk: Substitute with plain yogurt or a mix of stock and cream.
- Serve differently: Enjoy over couscous, quinoa, or with naan instead of rice.
Storage Options
Store cooled curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or coconut milk. Freezes beautifully for up to 3 months—thaw overnight in the fridge and reheat slowly.
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