Baked Mushroom Curry
If you love easy, low-effort dinners that burst with flavour, you need to try this Baked Mushroom Curry. It’s a simple dump-and-bake recipe where everything goes into one pan before the oven works its magic. The result? A creamy, fragrant curry that’s perfect for busy weeknights and guaranteed to win everyone over.
While it might seem Indian at first glance, I’d call it a modern fusion curry. It uses curry powder — a pantry staple more common in Western kitchens — and swaps stovetop simmering for effortless oven baking. Mushrooms are the star here, soaking up all the rich, aromatic flavours from leek, fresh ginger, garlic, whole spices, curry powder, mango chutney, tomatoes, and coconut milk.
Ingredients 15
3 tbsp olive oil
1 leek, thinly sliced, white only
2 garlic cloves, minced
1 tbsp grated ginger
1 red chilli, sliced
1 tsp black mustard seeds
1 tsp fenugreek seeds
500 g mixed mushrooms, portobello, button and swiss brown, thickly sliced
1 ‒ 2 tsp hot curry powder
3 tomatoes, diced
300 ml coconut milk
1 tbsp mango chutney
1 1⁄2 tsp sea salt flakes, or to taste
chilli, extra, slices, to serve
fresh coriander leaves, to serve
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Method 5
Preheat oven to 200°C (180°C fan-forced)
Place in a 30cm ovenproof casserole/sauté pan. Add , , , , and to the pan. Mix and place in the oven (uncovered) for 5 minutes until spices are crackling and leek is starting to caramelize.
Remove from oven. Add the to the pan along with and . Mix well and return to the oven (uncovered) for 10 minutes.
Remove from the oven. Add , , and . Mix well and return to the oven to bake for approximately 25-30 minutes (uncovered), until the curry is a shade darker and thick.
Remove from the oven. Garnish with chilli slices, coriander and serve with steamed rice.
Sneh Roy / Cook Republic's tips
A curry that requires a shorter cooking time, benefits from the use of leek rather than onion. This is because leek cooks much faster and softens almost instantly as opposed to onion which needs a longer cooking time to soften and caramelise.
I use fresh ginger and garlic. These can be substituted with ginger and garlic pastes.
I often find that if I turn the oven off after the baking time of 25-30 minutes and leave the curry in the already hot oven for another 15 minutes, the curry gets a beautiful caramelised flavour and thickens quite a lot.
