Lion’s Mane Mushroom Curry:


  • 300g lion’s mane mushrooms, chopped into bite-sized pieces
  • 1 large onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup coconut milk
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 2 tbsp oil
  • Salt, to taste
  • Fresh cilantro, for garnish


  1. Heat oil in a large pan over medium heat. Add cumin seeds and let them crackle for a few seconds.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add minced ginger and garlic and sauté for another minute.
  4. Add chopped tomatoes, ground coriander, turmeric, and red chili powder. Cook until tomatoes become soft and oil starts to separate from the mixture.
  5. Add chopped lion’s mane mushrooms and mix well. Cook for 5-7 minutes, stirring occasionally.
  6. Add coconut milk and salt, then bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the mushrooms are tender and the sauce thickens.
  7. Stir in garam masala, and cook for an additional 2 minutes.
  8. Garnish with fresh cilantro and serve hot with rice, naan, or roti.