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Curried Mushrooms in a sweet and tangy sauce

Roasting vegetables and using it as a sauce is a fabulous way to have a deep rich suace yet with no unecessary additives. Start with a big batch of Mushrooms -marinated and roasted. Next - roast up veggies which includes baby carrots for the sweetness and green tomatoes for the tanginess. Blend up the roasted veggies to a smooth puree, bring it to a low boil and add mushrooms. Thats really it!
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 8


  • 1 lb Mushrooms button bite-sized
  • 1 tbsp Curry powder
  • 2 tbsp Oil
  • 1 Red Onion
  • 2 pods Garlic
  • 1 Green Tomato
  • 2 Red Tomatoes
  • 10 Cherry Tomatoes
  • 10 Baby Carrots
  • 2 Green Chillies
  • 1 Habanero optional
  • Cilantro stalks


  • Take 2 cookie sheets; heat up an oven to 425 degrees
  • Marinate the mushrooms with the oil and curry powder; Spread flat and evenly on a cookie sheet and bake for 10 mins until sizzling and crisp
  • In another cookie sheet, spread all the remaining ingredients and roast for 10 mins; Cool and blend to a smooth sauce
  • Take a large wok, add the sauce, salt and adjust the heat as needed
  • Bring to a very low boil; add the roasted mushrooms and coat well 
  • This tangy and sweet mushroom dish is ready to be served with rice!