THE BEST MUSHROOM CURRY with Moringa Chutney

THE BEST MUSHROOM CURRY with Moringa Chutney

For those of you in the northern hemisphere, do you like to eat these delicious Indian inspired bowls of magic in the summer? And for those of you heading into the winter solstice, do you LOVE to eat bowls like this day-in and day-out? I sure do!! Regardless of temperature I love nourishing bowls! Especially in the eve or during a rainy afternoon. 

This absolutely decadent magic mushroom curry, with moringa chutney is ridiculously good!! @sculptedkitchen has done it again and nailed this magic to perfection. And not to brag, but our turmeric is SOOOO good, and it’s a game changer when you use really good spices in any kind of meal that you’re making.

I often see opaque turmeric taking over the shelves in many grocery stores, and it’s just not the same as using extremely vibrant and alive turmeric, and spices in general. Like Moringa. When it’s fresh it’s GOOD. Don’t you agree??

The Best Mushroom Curry 

Vegan / Gluten Free
Recipe by Sarah Vermelli of @sculptedkitchen

Serves 4


2 tbsp of olive oil

1 medium white onion, chopped

2 cups of broccoli florets

1 cup of sliced mushrooms

1 cup of chick peas

1 cup of chopped potato

1 tsp of miso paste

1 tsp of cilantro paste

1 tsp of turmeric powder

1 tsp of cumin powder

1 tsp of coriander powder

1 tsp of garam masala (omit if you don’t have)

3/4 tsp of pink salt

6 medium tomatoes

Juice of half a large lemon

2 bay leaves (optional)

1 tsp of onion powder

1 tsp of garlic powder

1/2 vegetable bouillon 

1 tsp of garlic paste or 2 garlic cloves

1/2 can of coconut cream

1 cup of vegetable stock or water


  1. Roast your tomatoes in the oven at 400F for 45 minutes. Leave aside. Let it cool. Remove the skins and blend with your lemon and garlic cloves (if using cloves, omit if you’re using paste)
  2. Meanwhile, fry your onions on low medium heat in olive oil until golden brown. Reduce heat to low. 
  3. Place all your  dry spices and pastes and mix for a few minutes until fragrant and it looks like a paste. 
  4. Add in your potatoes and mushrooms and very gently coat them. 
  5. Add your blended tomatoes and vegetable stock. Bring to a gentle boil. Reduce to a simmer and cook for 15 minutes. Add your bay leaves, if using. 
  6. Add your broccoli and chickpeas and coconut milk if using and cook for another 10-15 minutes or until potatoes are softened. Taste for salt and lemon. Serve with rice and naan. Optional add ons: small chilies, green chutney and roasted cumin seeds.

Green Moringa Chutney

1/2 cup of mint leaves

1 cup of cilantro leaves

1/2 tsp of moringa powder 

Juice of the other half of lemon

1/4 tsp of salt

1 slice of jarred jalapeño pepper 


Combine all the ingredients except mooring in a small blender and blend until chunky smoothish. Stir in moringa powder. Taste for salt and lemon. 

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