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D Scott Angle
D Scott Angle
Husband, Father, Friend, Executive Phoenix Trader, School Governor, Blogger, Mentor, Social Media Advisor, Website Usability Analyst, Dad Taxi

Menu Mondays: Mushroom Curry - easy, full of flavour and a real treat

Apr. 16, 2012 6:03 am
Keywords: None

I've had a few people ask me if I planned on including any vegetarian recipes in the Menu Mondays. While we often eat meatless meals, I've never really considered them as vegetarian simply because... well, we're not. However, it just so happens that last week's low-fat favourite can be enjoyed by almost everyone.If you would like to create a plan for yourself then please check back here soon as I'm currently writing a special report that will be a short, free, ‘How to create your own menu plan - the easy way’ (almost done, promise).

This Week's Menu

MondayGammon Pie w/ Mash Potatoes & peas
TuesdayPasta w/ home-made pasta sauce
WednesdayBaked Potatoes w/baked-beans, grated cheese, home-made coleslaw & tuna mayo
ThursdayChinese Takeaway (Shhhhh... don't tell the kids)
FridayPizza and salad
SaturdayShepherd's Pie
SundayLeftover night (clear out the freezer)

Last Week's Family Favourite

(NB: Many of our recipes have been taken from various books throughout the years, as well as created from scratch or passed down within the family. Unfortunately, I have no idea where most have come from, so if you read a recipe that belongs to you, then I'm sorry and please feel free to lay claim)

Mushroom Curry

Serves: 4Preparation time: 10 minutesCooking time: 20 minutesFreezing: Not RecommendedVegetarian: Yes


  • low-fat cooking spray
  • 2 onions, sliced
  • 300g (10½ oz) mixed mushrooms (e.g. button, chestnut, oyster), sliced thickly or halved depending on size
  • 2 garlic cloves, crushed
  • 2 tsp medium-strength curry powder
  • ½ tsp cumin seeds
  • 3 tbsp tomato purée
  • 4 tbsp low-fat plain bio yogurt
  • ½ tsp ground fenugreek (optional)
  • salt and freshly ground black pepper


  1. Prepare a non-stick pan by spraying with the low-fat cooking spray, and heat.
  2. Stir-fry the onions for about 8 minute, or until soft & brown.
  3. Reduce the head, add the rest of the ingredients to the pan and heat gently until the mushrooms start to release their juices.
  4. Cover the pan with a tight-fitting lid and simmer for 10 minutes, stirring regularly.
  5. Remove the lid and continue cooking for a minute or two.
  6. Season to taste and serve with rice.

Of course this goes very nicely with naan bread on the side.

TOP TIPS For a little more heat, feel free to add some dried chilli flakes.

If you would like help creating your own Menu Plan then check back here soon as I'm currently writing a special report that will be a short, free, ‘How to create your own menu plan - the easy way’.

Interested in trying new recipes or accessing some of my favourite finds on-line? I try to share regularly on my Facebook page, just press 'Like' to the right to get access to these extras as well.

Have you tried this recipe or any of the dishes listed? If so, let us know what you liked or disliked the most... any variations that worked better for you?

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