Name: Mushroom Curry Rice Dish
Ingredients: 1 large onion, finely minced; 2 tablespoons water or vegetable broth; 4 tablespoons curry powder; 1 jar Cross and Blackwell or Major Grey’s Sweet Chutney; 1 cup vegetable broth; 1 teaspoon tomato paste; 2 cups vegan mayonnaise; 3 (6-ounce) jars sliced mushrooms; 2 cans sliced water chestnuts, drained; 2 cans chickpeas, rinsed and drained; 1 (10 ounce) package frozen petite green peas; 1 zucchini, diced; Sea Salt and freshly ground pepper, to taste

This is another of those recipes I’ve had forever and one that I veganized. Mushroom Curry Rice Dish is decidedly different and one I think you will go back to again and again. It’s that good.

Mushroom Curry Rice Dish

Ingredients

1 large onion, finely minced
2 tablespoons water or vegetable broth
4 tablespoons curry powder
1 jar Cross and Blackwell or Major Grey’s Sweet Chutney
1 cup vegetable broth
1 teaspoon tomato paste
2 cups vegan mayonnaise
3 (6-ounce) jars sliced mushrooms
2 cans sliced water chestnuts, drained
2 cans chickpeas, rinsed and drained
1 (10 ounce) package frozen petite green peas
1 zucchini, diced
Sea Salt and freshly ground pepper, to taste

Instructions

Brown mushrooms in 2 tablespoons water or broth. Set aside
Saute onion in 2 tablespoons water or broth until cooked but not brown. Add curry powder, chutney, vegetable broth and tomato paste. Cook 10 minutes. Set aside to cool
When cooled, add 2 cups vegan mayonnaise, browned mushrooms, water chestnuts, green peas, zucchini, and chickpeas. Mix well. Pour into a pretty bowl and refrigerate until ready to serve
Or, when ready to serve, you could spoon the rice mixture onto a platter and spoon the chickpea-mushroom mixture over the rice