Try mushroom recipes for autumn flavours

Cardamom-flavoured mushroom curry

Serves 4
Preparation time: 40 minutes

Mushrooms are in abundance in the autumn. This recipe gives mushrooms a tasty aromatic twist - great for those grey, misty days. Author Troth Wells recommends using green cardamoms rather than black cardamoms as they have a subtler flavour.

Taken from the exciting new cookbook 'The Small Planet Vegetarian Cookbook' by Troth Wells. You can create delicious global flavours using low-impact, plant-based ingredients that are kind to the planet.


  • 8 cups / 400 g mushrooms, sliced finely
  • 1 onion, sliced finely
  • 3 cloves garlic, sliced
  • 2-4 tomatoes, chopped
  • 1 teaspoon fresh ginger, chopped finely
  • ¼ fresh chili, de-seeded and sliced finely, or ¼ teaspoon chili powder
  • ½ teaspoon ground cumin
  • seeds from 4 cardamom pods, crushed
  • 1 teaspoon garam masala
  • 1 tablespoon fresh cilantro/coriander, chopped
  • ½ cup / 120 ml tomato juice or water
  • oil (or ghee is good non-vegan alternative)
  • salt.


  1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.
  2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well.
  3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft.

Serve with rice or chapatis.

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