Oyster Mushrooms + Brown Lentil Curry


  • sunflower oil
  • 1.5 cup lentils
  • one handful of mushrooms
  • 1 can full fat coconut milk
  • 4 tomatoes
  • 4 green chilli pepper
  • 1 small onion bulb
  • garlic
  • cumin seeds and spices (tumeric
  • coriander powder
  • hot curry
  • onion powder
  • chilli powder) and a little salt


  1. Submerge mushrooms in hot water (just enough water to cover the mushrooms) and leave to rehydrate for 15-20 minutes

  2. In a pot, add your cumin seeds, diced onions and garlic and fry with a little oil. Toss in your spices and keep frying. Next add diced tomatoes and chilli pepper. After a little while add mushrooms and the water and leave to boil. Next, add your lentils, coconut milk and more spices

  3. Keep the lid open until it boils, then reduce the heat and cover it then leave it to cook for 45 minutes

  4. Just before the 45 minutes are up, taste it and add spices if needed. Add salt and leave to cook until the time is up

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