Mushroom Bhaji
Whether you serve it as a starter, side dish or vegan main meal, this mildly-spiced Mushroom Bhaji will go down a treat! Quick to cook and naturally low in calories, it’s exactly what your slimming-friendly curry night has been missing.
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NutritionPer Serving
- Calories64
- Carbs9.4g
- Protein3.8g
- Fat0.7g
- Saturates0.1g
- Sugars5.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
One of the best things about an Indian-inspired fakeaway feast is tucking into all of the different side dishes and starters. If you’re looking for something new to add to your spread, this super low-calorie Mushroom Bhaji is not to be missed.
Whether you grab a mini naan and scoop some up as a starter, or serve a bigger portion with basmati rice for your main meal, you’ll love the mild-yet-fragrant flavours.
The mushrooms are cooked with onion, garlic, tomatoes and spices, with zesty freshness from a squeeze of lemon and a finishing garnish of coriander. Vegan-friendly, this is a delicious dish that everyone can dig into – so it won’t last long in the centre of the table!
We’ve used white mushrooms, although chestnut mushrooms also work well in this recipe. There’s only a touch of red chilli in ours, to add a gentle heat, but if you like your curries a bit hotter you can easily ramp up the spice to suit your tastes.
What diets is this Mushroom Bhaji suitable for?
This Mushroom Bhaji recipe is suitable for vegetarian, vegan, gluten-free and dairy-free diets.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Mushroom Bhaji?
Nope! This is a simple recipe, with easy to find ingredients.
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How many calories are in this Mushroom Bhaji?
There are 64 calories per portion in this Mushroom Bhaji recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5-10 minutes until soft and golden.
Step 2
Lower the heat and add the garlic, red chilli, ginger, ground coriander, ground cumin and ground turmeric. Stir and cook for 1-2 minutes to release the aromatic flavours.
Step 3
Increase the heat to medium high and add the mushrooms. Stir, then cook for 10 minutes until the mushrooms are lightly browned and the juices have evaporated off.
Step 4
Reduce the heat to low and add the tomatoes, tomato puree and water then stir well to make a moist mixture. Simmer gently, uncovered, for 5-10 minutes, until the tomatoes have softened a little, the mushrooms are tender, and the mixture has formed a small amount of thick sauce. You can add an extra tablespoon or two of water during cooking if you think the mixture needs more, but be careful not to make it too runny.
Step 5
Stir in the lemon juice and season to taste with salt and black pepper. Stir in the chopped coriander leaves and serve hot with a small portion of basmati rice or other accompaniment of choice.
What could I serve with this Mushroom Bhaji?
It’s time to plan a fakeaway feast! Dish this up with your favourite Indian-inspired main course, or serve it with rice as a main meal on its own. A small portion of basmati rice (50g raw or 125g cooked) will add an additional 173 calories per serving, for a total of 237 for the whole meal.
Alternatively, serve with any of these tasty recipes:
How do you know when Mushroom Bhaji is cooked?
You should cook this Mushroom Bhaji until the vegetables are tender and you have a small amount of thick sauce. This should take around 30 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Mushroom Bhaji in the fridge?
Please make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, you can allow them to cool before popping them in a container with a lid and refrigerating. Leftover Mushroom Bhaji can be kept in the fridge for 1-2 days.
Can I freeze Mushroom Bhaji?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Mushroom Bhaji?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 3-5 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Mushroom Bhaji
Whether you serve it as a starter, side dish or vegan main meal, this mildly-spiced Mushroom Bhaji will go down a treat! Quick to cook and naturally low in calories, it’s exactly what your slimming-friendly curry night has been missing.
-
Prep Time
15 MINS
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Cook Time
30 MINS
- KCals 64
- Carbs 9.4G
Instructions
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5-10 minutes until soft and golden.
- Lower the heat and add the garlic, red chilli, ginger, ground coriander, ground cumin and ground turmeric. Stir and cook for 1-2 minutes to release the aromatic flavours.
- Increase the heat to medium high and add the mushrooms. Stir, then cook for 10 minutes until the mushrooms are lightly browned and the juices have evaporated off.
- Reduce the heat to low and add the tomatoes, tomato puree and water then stir well to make a moist mixture. Simmer gently, uncovered, for 5-10 minutes, until the tomatoes have softened a little, the mushrooms are tender, and the mixture has formed a small amount of thick sauce. You can add an extra tablespoon or two of water during cooking if you think the mixture needs more, but be careful not to make it too runny.
- Stir in the lemon juice and season to taste with salt and black pepper. Stir in the chopped coriander leaves and serve hot with a small portion of basmati rice or other accompaniment of choice.
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