Mushroom Curry Rice Dish

This is another of those recipes I’ve had forever and one that I veganized. Mushroom Curry Rice Dish is decidedly different and one I think you will go back to again and again. It’s that good.


Mushroom Curry Rice Dish
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  1. Carol Fitzgerald
  1. 1 large onion, finely minced
  2. 2 tablespoons water or vegetable broth
  3. 4 tablespoons curry powder
  4. 1 jar Cross and Blackwell or Major Grey’s Sweet Chutney
  5. 1 cup vegetable broth
  6. 1 teaspoon tomato paste
  7. 2 cups vegan mayonnaise
  8. 3 (6-ounce) jars sliced mushrooms
  9. 2 cans sliced water chestnuts, drained
  10. 2 cans chickpeas, rinsed and drained
  11. 1 (10- ounce) package frozen petite green peas
  12. 1 zucchini, diced
  13. Sea Salt and freshly ground pepper, to taste
  1. Brown mushrooms in 2 tablespoons water or broth. Set aside
  2. Saute onion in 2 tablespoons water or broth until cooked but not brown. Add curry powder, chutney, vegetable broth and tomato paste. Cook 10 minutes. Set aside to cool.
  3. When cooled, add 2 cups vegan mayonnaise, browned mushrooms, water chestnuts, green peas, zucchini, and chickpeas. Mix well. Pour into a pretty bowl and refrigerate until ready to serve.
  4. Or, when ready to serve, you could spoon the rice mixture onto a platter and spoon the chickpea-mushroom mixture over the rice.
Vegan Recipes
Carol Fitzgerald
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