Fried Mushroom Bhaji

CategoryCuisineCooking MethodDiet

Bhaji means ‘fried vegetables’ in Hindi – it doesn’t have to be a crispy onion snack – and this mushroom bhaji is a quick, easy and colourful vegan curry dish for a midweek meal or Friday night treat. Serve with freshly cooked basmati rice or flatbreads and lime wedges.


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CategoryCuisineCooking MethodDiet
Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Key Ingredients

 1 tsp Vegeatble oil
 1 OnionSliced/diced
 2 tsp GarlicFinely grated
 12 Red chillies finely chopped
 1 tsp Nigella seeds
 1 tsp Cumin seeds
 1 tsp Ground fenugreek
 3 tsp Curry powder
 300 g Large chestnut mushrooms, halved
 300 g Shiitake mushrooms, trimmed
 400 g Tin chopped tomatoes
 1 tsp Caster, palm or coconut sugar
 200 ml Coconut oil
 400 g Tin chickpeasdrained
 50 g Curly kale or spring greens, thinly sliced
 Green coriandersmall handful
 Freshly ground pepper



Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened.


Add the garlic, ginger and chillies and cook for 2 minutes. Stir in the nigella, cumin, fenugreek and curry powder and cook for 1 minute, until aromatic.


Add the mushrooms and stir until they are coated in the spices. Season with salt and pepper.


Stir in the tomatoes, sugar, coconut milk and chickpeas, then simmer for 10–12 minutes.


Stir in the kale and cook for 3–4 minutes, until wilted.


Scatter over the coriander and serve immediately with basmati rice or flatbreads, and lime wedges to squeeze over.

Nutrition Facts

Serving Size 10 gram

Servings 4

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