Simple Indian Kadai mushrooms with saffron cauliflower rice, a great midweek dish
Good morning !
Wanted a curry in a hurry yesterday, remember I loved Kadai mushrooms from the Indian takeaway, so decided to modify one ! Super low cal and carbs. I really enjoyed it.
For this recipe I’ve decided to try a new way of posting with step-by-step photos. I’m hoping this will help some of the new plant-based cooks !
Enjoy ! Joni
Start by heating your pan and adding the onion and spices
Once cooked, add your mushrooms to brown off.
Next add your tomato and capsicum. You don’t have to have all the colours of the capsicum, just whatever you have in the fridge.
Let it all cook down …
And you are done, ready to eat !
Indian Kadai mushrooms
2016-03-15 14:39:42
Serves 8
Spicy tomato gravy surrounding yummy little mushrooms and capsicum. A very filling and tasty Indian dish. Great with cauliflower rice and/or OptiCook flat bread.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
- 2 tbs coconut oil (or other oil)
- 1 red onion, finely diced
- 1 tbs ground coriander
- 1 tsp cumin
- 1 tbs cinnamon
- 1 tbs minced fresh chilli (or 1 tsp dried chilli)
- 2 whole cloves
- 2 whole cardamom pods (optional)
- 400g whole button mushrooms, wiped clean (or other varieties)
- 1/2 red capsicum, sliced thinly
- 1/2 green capsicum sliced thinly
- 1/2 yellow capsicum, sliced thinly
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 400 g can low salt, no added sugar tomatoes
- 1 tbs vegetable stock powder
Instructions
- Heat oil in a frypan over medium heat. Add the red onion, ginger, garlic, coriander, cumin, cinnamon, chilli, cloves and cardamom pods (if using). Cook until nice and brown, approx. 10 mins.
- Add the button mushrooms and stir around to mix with the spicy mix. Cook for a further 5 mins, sitring occasionally.
- Add the tomatoes, stock powder, half a cup of water and capsicum. Cook for 15 - 20 mins until capsicum is cooked and tomato sauce has thickened. Remove visiable cardamon pods & cloves.
- Top with coriander, season and serve with cauliflower saffron rice or other side dish.
Notes
- Definitely freezable. Also keep in fridge for at least five days.
Nutritional notes
- Please note this recipe is inaccurate. I have requested the Recipe Card update ingredients to reflect low carb, low salt and low sugar.
Adapted from Vegrecipesofindia.com
Adapted from Vegrecipesofindia.com
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Indian saffron cauliflower & broccoli rice
2016-03-15 17:12:18
Yields 5
A great accompaniment to other Indian dishes or curries. Very fragrant and tasty. Also very low-carb compare to regular rice.
Ingredients
- 1 medium head of cauliflower (approximately 8 cups riced)
- 2 medium heads of broccoli
- 1 tbsp coconut oil
- ½ brown onion, finely diced
- 3-4 garlic cloves, minced
- 1 tsp saffron threads
- 2 tbsp chicken or vegetable stock, heated to hot
Instructions
- You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower. Do the same with the broccoli tips (only use the tips not the stalk.)
- Crumble the saffron threads into a small bowl with the hot stock, stir and set aside to infuse.
- Melt the coconut oil in a large pan over medium heat. Once the pan is hot, add the onion to the pan and sauté until soft, about 4-5 minutes. Add the minced garlic to the pan and sauté until fragrant, about 30 seconds.
- Add the cauliflower rice to the pan, and sauté for 8-10 minutes, or until the rice is cooked to your liking. Add the saffron/broth mixture to the pan and stir well.
Notes
- This will keep beautifully in the fridge for up to 5 days. I haven't frozen it yet as have eaten it all up ! I'm assuming it would freeze "ok" but not brilliantly as the cauliflower will go soggy on reheating.
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Lynda
April 17, 2016
Hi Joni!
Just wanted to say I adored this recipe. As I can have protein, I added some lean beef to it, and it was totally amazing. Definitely one that is going into my regular rotation.
Quick observation, though….the garlic and ginger listed in the ingredients doesn’t appear to be in the method. I threw them in at the end when I realised, but would you normally put them in at the beginning?
Thanks again, Joni. You’re the bomb! 🙂
Joni Condos
April 17, 2016
Excellent Lynda ! I love those flavours too. I’ll check the recipe as the garlic/ginger should be put in as the beginning lol ! I’ll update it and thanks for letting me know 🙂 Joni
Faye
September 12, 2016
Both my husband and I love this recipe. Thank you Joni. We are using your recipes as our bible, are really enjoying the flavours and with amazing results!
Joni Condos
September 16, 2016
No worries Faye ! So glad they are helping keep things interesting! Joni ?