Go Back
Mushroom Curry Recipe

Mushroom Curry Recipe

This rich and aromatic mushroom curry features tender mushrooms simmered in a creamy coconut-spiced sauce. It’s comforting, flavorful, and perfect for a cozy plant-based meal that comes together in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish, Weeknight Meal
Cuisine: Indian-Inspired, Vegan-Friendly, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the curry:
  • 2 tablespoons oil olive oil or coconut oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder adjust to taste
  • 1/2 teaspoon garam masala
  • 300 grams about 10 oz mushrooms, sliced (cremini or button)
  • 1 can 400 ml full-fat coconut milk
  • Salt to taste
  • Fresh cilantro for garnish
  • Optional: 1 medium tomato chopped

Equipment

  • 1 Large skillet or saucepan For cooking curry
  • 1 Cutting board For chopping veggies and herbs
  • 1 Sharp knife For slicing mushrooms
  • 1 Wooden Spoon (For stirring the curry)

Method
 

  1. Heat the oil in a large skillet over medium heat. Add chopped onion and sauté until soft and lightly golden, about 5 minutes.
  2. Add garlic and ginger and cook for 1 more minute until fragrant.
  3. Stir in the spices — cumin, coriander, turmeric, chili powder, and garam masala. Cook for 30 seconds to bloom the flavors.
  4. Add mushrooms and stir to coat them with the spices. Cook for 5–7 minutes until the mushrooms release moisture and begin to brown.
  5. Pour in coconut milk and stir well. Add salt to taste and chopped tomato if using.
  6. Simmer uncovered for 10–12 minutes until the sauce thickens slightly and the mushrooms are tender.
  7. Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot with rice, naan, or quinoa.

Notes

  • For more protein, add a can of chickpeas or some cubed tofu.
  • Prefer a tangier curry? Stir in a squeeze of lemon juice at the end.
  • Use a mix of mushrooms for added texture and depth.
  • Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
Mushroom Curry Recipe
Mushroom Curry Recipe
Grab your spoon, cozy up, and let that creamy curry magic do its thing. Whether you’re going meatless for a meal or a lifetime, this mushroom curry brings big flavor with a whole lot of heart. Bon appétit, curry lover! 💛🍛