This mushroom and coconut curry brings together tender potatoes and earthy mushrooms simmered in a rich tomato and coconut base that thickens and turns glossy as it cooks. The coconut milk mellows the spice and adds creaminess, while whole spices like cardamom, mustard seeds and curry leaves build layers of flavour and aroma. Recipe compliments of the South African Mushroom Farmers’ Association.

Serves 4

Ingredients

• 2 tablespoons ghee
• 1 teaspoon brown mustard seeds
• 1 teaspoon garam masala
• ½ teaspoon chilli powder
• 12 curry leaves
• 5 cardamom pods
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 2 onions, sliced into half moons
• 2 cloves garlic, grated
• 700 ml passata or tomato purée
• 1 tin coconut milk
• 8 medium potatoes, peeled and cut into bite-sized pieces
• 2 tablespoons ghee
• 400 g button or portabellini mushrooms, halved
• 2 teaspoons garam masala
• Salt and black pepper, to taste

To serve

• Naan or rice
• Fresh coriander
• Sambals

Method

1. In a large pot over medium heat, add the ghee and bloom the mustard seeds, garam masala, chilli powder, curry leaves, cardamom, ground coriander and turmeric until fragrant.
2. Add the sliced onions and cook until soft. Stir in the garlic and cook for another minute.
3. Pour in the tomato purée and coconut milk and stir to combine. Bring to a gentle simmer.
4. Add the cubed potatoes, cover with a lid and simmer on low for about 30 minutes, or until the potatoes are fully cooked. Add a splash of water if needed so the potatoes cook in enough liquid.
5. In a separate frying pan, heat the remaining ghee and cook the mushrooms with the garam masala until golden brown. Season with salt and pepper.
6. Once the potatoes are tender, stir the browned mushrooms into the curry and simmer briefly to combine.
7. Serve hot over rice or with naan, garnished with fresh coriander and sambals.