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Lentil Mushroom Curry

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A rich and comforting lentil mushroom curry with tender lentils, deeply browned mushrooms, and a gently spiced tomato base finished with creamy yogurt. This hearty plant-based dish is satisfying and full of flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

  • 2 teaspoons oil
  • 400 grams button mushrooms, quartered
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon coriander
  • 400 grams tomato puree
  • 200 ml water
  • 1 teaspoon sea salt
  • 130 grams brown lentils
  • 1 teaspoon garam masala
  • 1/2 teaspoon black pepper
  • 4 tablespoons plain unsweetened yogurt

Instructions

  1. Heat oil in a large pot over medium heat and cook mushrooms for 6–8 minutes until browned.
  2. Add onion and cook for 6–8 minutes until soft, then add garlic and cook for 2 minutes.
  3. Stir in cumin, cinnamon, cardamom, and coriander and cook for 30 seconds.
  4. Add tomato puree, water, and salt, stirring well and bringing to a simmer.
  5. Add lentils, cover, and cook on low heat for about 25 minutes until tender.
  6. Remove from heat and stir in garam masala and black pepper.
  7. Let rest briefly, then fold in yogurt until creamy.
  8. Taste, adjust seasoning, and serve warm.

Notes

  • Use black lentils for a firmer texture or red lentils for a softer curry.
  • Swap mushrooms with a mixed variety for deeper flavor.
  • Add chili flakes for extra heat.
  • Use vegetable broth instead of water for more richness.
  • Store in the refrigerator for up to 3 days.
  • Freeze before adding yogurt for best results.
  • Serve with rice or flatbread for a complete meal.

Nutrition

Find it online: https://savorymomskitchen.com/lentil-mushroom-curry/