Easy to make, flavourful lentil mushroom curry with rice

As plant-based diets gain popularity, mushroom and lentil curry stands out as a delicious example of how plant-forward meals can be both indulgent and satisfying.

Packed with rich flavours and nutrients, this dish is ideal for rice lovers seeking comfort and substance. It perfectly hits all the right notes: savoury, spicy, creamy, and umami-rich.

Served generously over steaming basmati rice, it offers an experience in comfort dining.

What you need:

Ingredients

1 tbsp oil (olive oil or coconut oil works well)

1 large onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1–2 green chillies, chopped (optional, for heat)

2 tsp cumin seeds

1 tsp turmeric powder

2 tsp ground coriander

1 tsp garam masala

1 tsp paprika or Kashmiri chilli powder

Other Topics To Read

• Food
• rice
• Chicken curry
• magic mushrooms
• African food
• Curry
• Mushroom
• Easy to make
• flavourful lentil mushroom curry with rice

250g (about 2 cups) mushrooms, sliced (cremini or button mushrooms recommended)

1 cup dried brown or green lentils (or 2 cups cooked/canned lentils, rinsed and drained)

1 large tomato, chopped (or ½ cup canned tomatoes)

1 can (400ml) coconut milk

2 cups vegetable broth or water

Salt and pepper, to taste

Dhania for garnish

Juice of half a lemon, for brightness

Steps to follow

Step 1

Heat oil in a large sufuria over medium heat, then add cumin seeds and toast until they begin to pop. Stir in onions and cook until golden (about 6–8 minutes) before you add garlic, ginger, and green chillies (if using), cooking for another minute.

Step 2

Sprinkle in turmeric, coriander, garam masala, and paprika. Stir to coat the aromatics, then toss in the sliced mushrooms. Cook until mushrooms begin to release moisture and reduce in size (about 5–7 minutes).

Step 3

Add the chopped tomato and let it soften. Then stir in the lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 25–30 minutes if using dried lentils (or 10–15 minutes if using pre-cooked/canned).

Step 4

Once lentils are tender and the curry is thickened, season with salt, pepper, and a squeeze of lemon juice to brighten the flavours.

Step 5

Sprinkle with chopped fresh cilantro and serve piping hot over rice. Enjoy with friends and family.

Enjoy!