Jamie Oliver’s Mushroom Curry Copycat Recipe

Jamie Oliver’s Mushroom Curry is a vibrant plant-based dish featuring a mix of mushrooms cooked with charred vegetables, aromatic spices, coconut milk, and fresh herbs. Served with fragrant basmati rice and topped with cashews and lime, this curry combines earthy mushrooms with bright Southeast Asian-inspired flavors for a comforting vegetarian meal.

Why Everyone Will Love This Recipe

This mushroom curry is packed with bold flavors and satisfying textures. The mix of mushrooms creates a hearty base, while coconut milk adds creaminess and curry powder brings warmth. Charred onions, ginger, garlic, lemongrass, and lime create layers of flavor, making this a vegetable dish that feels just as satisfying as a meat-based curry.

What Is the Dish?

Mushroom curry is a modern vegetarian interpretation of traditional curry dishes found throughout South and Southeast Asia, where vegetables, spices, herbs, and coconut-based sauces are used to create deeply flavorful meals. While “curry” describes a wide variety of dishes rather than one specific recipe, many versions rely on aromatic ingredients cooked together to build complexity.

Jamie Oliver’s version combines techniques and flavors inspired by Asian cooking traditions, including lemongrass, lime leaves, coconut milk, ginger, and chilli. Fun fact: mushrooms are especially well suited to vegetarian curries because their natural umami flavor gives sauces a rich, savory quality that can replace some of the depth usually provided by meat. Using a variety of mushrooms also adds different textures, from delicate oyster mushrooms to meaty varieties like lion’s mane.

Cooking Tips

• Use a mix of mushrooms for the best flavor and texture rather than relying on just one variety.
• Avoid stirring mushrooms too often while cooking so they can brown and develop a deeper flavor.
• Cook the rice without stirring to help create a crisp golden layer on the bottom.
• Bruise or finely chop lemongrass to release its aromatic oils.
• Add lime juice at the end to brighten the rich coconut sauce.

Frequently Asked Questions

Can I Use Different Types of Mushrooms?

Yes. Any combination of mushrooms works well, including cremini, portobello, oyster, shiitake, or button mushrooms.

Is This Mushroom Curry Vegan?

Yes, this recipe is naturally vegan as written, provided you use vegan-friendly ingredients.

Can I Make This Curry Less Spicy?

Yes. Reduce the fresh chillies or remove the seeds for a milder curry.

What Can I Serve With Mushroom Curry?

It is traditionally served with rice, but it also pairs well with naan, flatbreads, or roasted vegetables.

Can I Use Regular Coconut Milk Instead of Light Coconut Milk?

Yes. Full-fat coconut milk will create a richer, creamier sauce.

How to Store

Store leftover mushroom curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stovetop or microwave until warmed through, adding a splash of water or coconut milk if needed.

How to Freeze

Freeze the mushroom curry sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving. Rice can also be frozen separately, although the texture may become slightly softer after thawing.

Ingredients

For the Mushroom Curry

• Olive oil
• 400g mixed mushrooms (such as oyster, shiitake, button, lion’s mane, and chestnut)
• 5 cm piece fresh ginger
• 1 onion
• 2 fresh red chillies
• 4 cloves garlic
• 2 sticks lemongrass
• 250g mixed-color cherry tomatoes
• 8 lime leaves
• 1 tbsp runny honey
• 2 tbsps balsamic vinegar
• 1 tbsp medium curry powder
• 2 tbsps desiccated coconut
• 1 x 400g tin light coconut milk
• 2 tbsps low-salt soy sauce
• 50g cashew nuts
• Fresh coriander, for serving1 lime

For the Rice

• 1 mug basmati rice (about 300g)
• 2 mugs boiling water (about 600 ml)
• Salt, to taste

How to Make Jamie Oliver's Mushroom Curry

1. Add 1 tablespoon olive oil to a cold large non-stick frying pan. Season mushrooms with salt and pepper, then arrange them in an even layer. Place a smaller plate or lid on top and cook over medium heat for about 15 minutes until the mushrooms release moisture and become crispy underneath.
2. Add basmati rice and boiling water to a saucepan. Peel the ginger and add the trimmings to the rice water for flavor. Season with salt, cover, and cook for about 12 minutes until tender and the water is absorbed.
3. Cut onion into thick rounds. Halve the chillies, peel garlic cloves, finely chop lemongrass, and slice peeled ginger.
4. Remove mushrooms from the pan. Dry fry onion, chilli, garlic, and ginger over medium heat for about 10 minutes until charred and fragrant. Add tomatoes, lime leaves, and lemongrass halfway through cooking.
5. Once the rice has absorbed all the water, remove the lid and cook over medium-high heat for 5 minutes until the bottom becomes golden and crispy.
6. Add honey, balsamic vinegar, and curry powder to the charred vegetables. Cook for 1 minute until glossy. Transfer to a blender with desiccated coconut, coconut milk, and soy sauce. Blend until smooth.
7. Return the sauce to the pan. Add most of the cashews and season to taste.
8. Roughly chop half the mushrooms and leave the rest whole. Stir them into the curry sauce and warm through.
9. Add coriander leaves, reserved cashews, and a swirl of remaining coconut milk. Serve with the crispy basmati rice, lime zest, and lime wedges for squeezing.