Recipe type: main

Prep time: 10 min

Total time: 45 min

Serves: 4-6

While the tomatoes in the recipe are hidden (after blending), the health benefits are not! Tomatoes contain a large amount of lycopene which is a carotenoid and antioxidant that is highly effective in scavenging cancer causing radicals. The lycopene also has a protective effect against cardiovascular diseases.

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2 tsp olive oil

2 pinches mustard seed

2 pinches coriander

1 pinch cumin

1 pinch turmeric

1 pinch cinnamon

Salt and pepper, to taste

¼ onion, chopped in 1 cm pieces

3 slices of ginger, peeled, 2 mm each

2 cloves garlic, minced

2 cups mushrooms, sliced

1 cup cherry tomatoes


Heat a saucepan over medium heat. Add olive oil, mustard seed, coriander, cumin, turmeric, cinnamon, salt and pepper and onion. Stir fry until fragrant and onions start to soften, about 3-4 minutes.

Add sliced ginger, minced garlic and about half of the mushrooms, cook for another few minutes. Add tomatoes and continue to stir well. Add 2 cups water (or enough to cover mixture) and bring to a simmer.

Once the tomatoes have begun to boil away, place the mixture in a blender or blend with a hand blender until smooth. Add more water if necessary.

Place the curry mixture in a glass mixing bowl with the balance of the mushrooms. Place the bowl in the microwave for 3-4 minutes and stir after every minute. This curry is delicious served on rice or wraps!

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