Mushroom Curry


This delicious vegetarian recipe, easily made vegan, was submitted to the Doylestown Food Co-Op by member Hugh Downing, who adapted the recipe from a Moosewood cookbook recipe and made it his own.


2 T butter or margarine

2 c chopped onion

4 med. cloves garlic, minced

1 t cumin

1 t turmeric

1 t minced ginger

1 t mustard seeds

¾ t allspice

1 T honey (or to taste)

1 ½ t salt or to taste

1 c chopped celery

1 lb. button mushrooms, coarsely chopped

½ lb. baby bela mushrooms, coarsely chopped

2 cans no salt added diced tomatoes, drained

1 lrg. Granny smith apple, peeled, cored, chopped

1 lrg. Honey crisp apple, peeled, cored, chopped

½ c shredded coconut

1 T honey (or to taste)

3-4 T lemon juice

¼ t cayenne (or to taste)

½ t curry powder (or to taste)

Yogurt for topping


  1. Melt butter in a large, deep skillet or Dutch oven.  Add onions and garlic, sauté over medium heat.  After 2-3 minutes, add spices and salt.  Sauté 5-8 minutes until onions are soft.
  2. Add celery and mushrooms.  Mix well and cover.  Simmer another 8-10 minutes, stirring occasionally.  Add up to ½ cup water or vegetable broth if needed.
  3. When the celery is slightly tender, add tomatoes, apples, coconut, honey and lemon juice.  Cover, and continue to cook until everything is tender, but not mushy.  (If additional liquid is needed, add small amounts a little at a time.)
  4. Add cayenne and curry powder to taste, re-cover and let sit for about 10 minutes before serving.
  5. Serve over rice.  Jasmine rice is especially nice with this, but any rice is fine.

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