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Indian 'Omelette' w/ Curried Mushrooms, Turmeric and Cumin Cheese, and Coconut Raita

Kashew Cheese Vegan Collab
Course: Main Course
Cuisine: Indian
Keyword: Indian, Vegan Cheese
Servings: 2 people


  • Oil for cooking


  • 1/2 cup gram flour
  • 1/2 cup coconut milk
  • Splash of water
  • Pinch of chilli flakes
  • Pinch of black pepper
  • Pinch of salt
  • 1/4 tsp turmeric
  • 1/2 tsp sesame seeds


  • 200 g mushrooms
  • 1 tsp curry powder
  • Pinch of seasoning
  • 1/2 block of turmeric and cumin Kashew Cheese or other vegan cheese

Coconut Raita

  • 1/4 cup coconut milk
  • Bunch of fresh mint
  • 1/2 lime
  • To Serve:
  • Bunch of fresh mint
  • Sprinkle of Sesame seeds
  • Lime wedges


  • Start by measuring out the gram flour into a mixing bowl and gradually whisk in the coconut milk until you have a smooth batter
  • If your mix is quite thick, mix in a splash of water until the consistency is slightly thinner and pours easily, like a pancake mix
  • Mix in your chilli flakes, seasoning, turmeric and sesame seeds and then set aside (you can leave for a few hours for a more fermented mix)
  • Make your coconut raita by whisking coconut milk, chopped mint and juice from 1/2 lime (make sure to whisk in the lime gradually, so as not to split the coconut milk), and set aside until later
  • Slice your mushrooms
  • Heat up a generous splash of oil in a frying pan and add in the mushrooms and a pinch of salt, and cook on a high heat, making sure to stir regularly
  • Once the mushrooms start to brown and you have cooked off all the liquid, stir in the curry powder and seasoning
  • Cook until the mushrooms have softened and then take off the heat
  • Chop the cheese into small cubes and the mix into the cooked mushrooms
  • Heat up 1tsp of oil in a large heavy bottomed frying pan and once hot, pour in the omelette mix, swirl around the pan until it fills the pan evenly
  • Let it cook for a few minutes and then start the lift up the edges using your spatula to check the underneath
  • Once it has fully browned underneath, flip the omelette (or stick the pan under a grill) until the other side has cooked
  • Scoop your filling on to one side of the omelette and then carefully fold the other half over the top
  • Carefully slide on to a plate and serve with fresh lime, chopped mint and coconut raita
  • Enjoy!