The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Shiitake Mushroom and Lentil Curry
tomato, mixed mushroom, spinach and lentil curry with quinoa
Ready in 20
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 1 onion
- 100g passata
- 2 tbsp West Indian spice mix (Mustard) (Coriander, Ginger, Turmeric, Fenugreek, Black Pepper, Mustard, Cumin, Anise, Cinnamon)
- 480g lentils in water (drained) (Lentils, Water, Salt)
- 4 large tomatoes
- 160g baby spinach
- 240g chestnut mushrooms
- 160g quinoa (quinoa (100%))
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 120g shiitake mushrooms
Nutritional Information
Calories: 437
Protein: 20g
Carbs: 50g
Fat: 19g
Shiitake Mushroom and Lentil Curry
tomato, mixed mushroom, spinach and lentil curry with quinoa
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Boil a kettle. Finley slice the onion. Thinly slice the mushrooms. Heat 2 tbsp oil on a medium-high heat and cook the onion, chestnut and shiitake mushrooms for 4-5 mins, until soft and starting to colour.
- Meanwhile, heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Roughly chop the tomatoes and drain and rinse the lentils. Add the tomato to the pan with the onions, along with the garlic and ginger paste and West Indian spice. Cook for 2 mins, then stir in the lentils, passata and 100ml water. Season with sea salt and black pepper, bring to the boil, then reduce the heat and simmer for 5 mins, until thickened.
- Roughly chop the coriander. Finally, stir the spinach into the curry to wilt, then mix in the coconut yoghurt and half the coriander. Serve the curry and rice in bowls with the remaining coriander sprinkled on top.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.