Myanmar Mushroom Curry with Tomato Sauce

Myanmar Mushroom Curry with Tomato Sauce


  • 10-15 button mushrooms, sliced
  • 5 medium-size tomatoes, boiled
  • 1/2 medium-size onion, finely chopped
  • 5 garlic cloves, mashed
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/4 tsp ginger
  • 1/2 tbsp chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp soy sauce
  • 1 tbsp extra virgin olive oil (or another unrefined oil)
  • 1/4 cup water


  1. Start by boiling the tomatoes. To boil the tomatoes, cut an "x" shape on the skin before boiling, and then remove the skins when finished. You will then need to mash the tomatoes in a bowl (you may also use a blender or food processor for this part).
  2. Chop the onions and chilis and mash the garlic. You should try to have all your ingredients ready to go before even starting.
  3. When you're ready, heat the oil in a medium-size pan on medium heat. Add the turmeric, paprika, and ginger. Let simmer until fragrant, then add the chilies, garlic, and onion. Saute until the onions are translucent.
  4. Next, add the mashed tomatoes. You may mash them a bit more once they're in the pan.
  5. Add the 1/4 cup of water and soy sauce. Let simmer for about 10 minutes, then add the chili powder and garam masala. Stir well and allow to simmer for another 10 minutes.
  6. Slice the mushrooms at this stage while you're waiting for the sauce to thicken. The mushroom slices should be medium-thin.
  7. When the sauce has thickened (it should not be watery), add the mushroom slices. Mix the mushrooms in carefully, making sure every slice is coated in the sauce, and then let simmer on low heat for another 10 minutes. The mushrooms should be fully cooked, but should have a slight "bite".
  8. Serve hot with a side of rice. You may also add fresh fruit or a smoothie on the side.
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