CURRIES
Curry for Jeera Rice
July 28, 2022
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Mushroom Curry (No Onion • No Garlic • No Tomatoes)

 

Curry for Jeera Rice

Mushroom Curry (No Onion • No Garlic • No Tomatoes)

A rich, creamy, whole food plant-based mushroom curry made with a flavorful roasted vegetable gravy. Perfect with brown rice, millet, quinoa, or whole wheat roti.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

Gravy
  • 1 red bell pepper quartered
  • 1 yellow or orange bell pepper quartered
  • 1 tsp cumin seeds
  • 2 cups chopped cabbage
  • 1 jalapeño optional
  • 1- inch piece fresh ginger
  • 10 raw cashews
  • 1 –1½ cups water
Curry
  • 16 oz 450 g mushrooms, sliced
  • 1 cup celery chopped
  • 1 cup carrots diced
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • Salt to taste
  • Fresh cilantro chopped
Optional Jeera Rice:
  • 2 cups Brown Rice
  • 1 tsp Cumin Seeds
  • Salt for taste

Method
 

Prepare the Gravy
  1. Roast the bell peppers in a 375°F (190°C) oven for 5–10 minutes until lightly charred.
  2. Dry roast the cumin seeds until fragrant.
  3. In a skillet, dry sauté the cabbage, ginger, jalapeño, and cashews, adding a splash of water if needed.
  4. Add the roasted peppers and cumin seeds, then cook for 2–3 minutes.
  5. Transfer everything to a blender, add 1–1½ cups water, and blend until completely smooth.
Make the Curry
  1. Dry sauté the mushrooms and remaining vegetables, adding a few teaspoons of water as needed to prevent sticking.
  2. Cook until the vegetables are just tender but still slightly crisp.
  3. Pour in the prepared gravy and season with salt.
  4. Simmer gently for 5–7 minutes to allow the flavors to blend.
  5. Garnish generously with fresh cilantro.
Optional Jeera Rice
  1. Dry roast the cumin seeds until fragrant. Add the cooked rice, season with salt, and gently toss over medium heat for 2–3 minutes.

Video

Notes

Annapoorna Tip
This is an excellent "clean out the refrigerator" recipe. Use any combination of mushrooms and seasonal vegetables such as zucchini, green beans, peas, asparagus, or spinach. The creamy roasted pepper and cabbage gravy pairs beautifully with almost any vegetable while keeping the dish completely whole food plant-based and naturally oil-free.
 

 

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