Portobello mushrooms with red bell peppers & creamy curry

Looking for a creamy vegetarian curry for dinner? This recipe from Chef Vikram Vij will fit the bill.

Looking for a creamy vegetarian curry for dinner? This recipe from Chef Vikram Vij will fit the bill.

Portobello mushrooms with red bell peppers & creamy curry


For creamy curry:

  • 4 cups whipping cream
  • 2 ½ tbsp fresh lemon juice
  • ¼ cup cooking oil
  • 2 ½ tbsp finely chopped garlic or one medium onion
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • 1 tbsp paprika
  • ½ tsp ground cayenne pepper

For grilled mushrooms & peppers:

  • 1/3 cup cooking oil
  • 1 large red onion, thinly sliced
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 6 large Portobello mushrooms, cut in ½ inch thick slices
  • 3 red bell peppers, halved lengthways, seeded and
  • cut in ½ inch slices
  • 12 slices paneer or toasted baguette, each ¼ inch thick


For creamy curry:

Combine cream and lemon juice in a large bowl and set aside.

Heat oil in a medium pan on medium for one minute. Add garlic (or onion) and sauté, stirring regularly for 3 to 4 minutes for garlic or 6 to 8 mins for onion, until golden brown. Be sure to scrape garlic from the sides of the pan if it starts to stick.

Add turmeric, salt, paprika and cayenne and stir well. Saute spices for 2 to 3 minutes then turn off heat.

Mix the garlic/onion spice mixture into the cream. Pour some of the cream back into the pan, swirling it a bit to ensure you remove any garlic or spices stuck on the sides.

Pour the cream mixture back into the bowl and set aside. This sauce will keep refrigerated and covered for two days so you can make it ahead of time and reheat.

For grilled mushrooms & peppers:

In a large frying pan, heat oil for 45 seconds on medium high. Add onion and sauté for 5 mins or until edges are brown.

Stir in cumin and salt and sauté for 1 minute.

Add mushrooms and bell peppers and sauté for three minutes, stirring regularly. Turn off the heat and allow to cool for 5 minutes.

Stir in the garlic/onion cream mixture.

Turn the heat on to medium-low and bring to a boil, stirring continuously. The mushrooms and bell peppers should be ready to eat, but if you prefer your vegetables on the softer side, heat them for another minute.

Arrange two slices of paneer or baguette on each plate.

Divide vegetables and cream curry equally overtop. The hot curry will warm the paneer or baguette.

Serve immediately.

Serves six

Courtesy Chef Vikram Vij