Baked Curry with Whole Spices

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Mushrooms and potatoes make a happy combination in a curry. In this recipe, baked in the oven, the mushrooms lose some of their liquid, which subtly flavours the spiced sauce. The potatoes soak up the spices and also take on a little of the mushroom flavour. Eat with brown rice or cous cous, jajiki, onion bhaji and lime chutney.


  • 3 tablespoons corn oil or ghee
  • 450 g/1 lb large field mushrooms, washed and sliced
  • 225 g/½ lb potatoes, peeled and cubed
  • 2 teaspoons turmeric
  • 2 cm/1 inch root ginger, crushed
  • 3 garlic cloves (optional)
  • 2 large onions and 1 large red pepper, finely sliced
  • 2 teaspoons each cumin, coriander and mustard seeds, ground
  • cloves, cinnamon stick and black peppercorns to taste
  • 3 green cardamoms, split
  • 1-3 dried red chillis, split (depending on heat required)
  • salt and lemon juice to taste


    Heat the oil in a large casserole. Add the mushrooms, potatoes, turmeric, ginger and garlic. Fry for 5 minutes, stirring constantly. Reduce the heat and simmer for 4 to 5 minutes. Remove from the heat and cover the vegetables with the onions and pepper. Pre-heat the oven to 180°C/350°F/Gas mark 4. Sprinkle with the cumin, coriander, mustard, cloves, cinnamon and peppercorns. Add the last four ingredients. Cover, shake firmly and bake for 1 hour.