Mushroom Curry

Name: Mushroom Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Extra-virgin olive oil (or any neutral oil: 2 tablespoons for cooking.); Yellow onion: 1 medium (finely diced forms the base flavor of the dish.); Garlic: 2 cloves (minced or grated. It adds a layer of savory richness.); Fresh ginger: 1 teaspoon grated (brings warmth and spice.); Fresh mushrooms: 8 ounces. Either cremini or button mushrooms work perfectly.; Mild curry powder: 2 tablespoons. Add more or less depending on your spice tolerance.; All-purpose flour: 1 tablespoon for thickening the curry.; Ground cumin: 2 teaspoons (this adds a warm, nutty flavor.); Ground coriander: ½ teaspoon (it helps to bring balance to the dish.); Ground turmeric: 1 teaspoon (this adds depth and a vibrant golden color.); Ground paprika: 1 teaspoon (for more flavor and color.); Black pepper: 1 teaspoon freshly cracked (because who doesn’t love a kick?); Salt: To taste (brings everything together.); Unsweetened almond milk (or other neutral plant-based milk: 1½ cups creates a creamy texture.)

Mushroom curry is a delightful dish that can stand alone, but it’s even better with the right accompaniments. Pairing this dish with some fluffy basmati rice creates a perfect balance. The rice absorbs the flavorful sauce while providing a neutral backdrop. Naan bread is another favorite; its soft texture and slight chewiness are fantastic for scooping up the curry.

You could even consider a refreshing cucumber salad on the side, adding a cool, crisp contrast to the warm spices. Don’t forget a dollop of yogurt! It can temper the spice and add a creamy richness that will elevate your meal. Finally, if you’re looking for a drink, try serving this with a cold glass of chai tea to complement its warmth.

You’ll Also Like These Recipes

I still remember the first time I tried mushroom curry. The flavors danced on my palate like a well-rehearsed ballet. Who knew that a mix of earthy mushrooms and aromatic spices could create such an explosion of taste?

As I cooked it again and again, the process became more than just about eating. It became an exploration of texture, flavor, and culture. Mushroom curry has transcended from simply being a dish to a narrative of love for food and cooking.

This dish makes an excellent meal for any occasion, whether it’s a quiet dinner for one or a lively gathering with friends. If you’ve never made it before, I promise you’re in for a treat.

Read on to discover not just how to create this mouthwatering mushroom curry but also to understand why it’s beloved by so many!

What is Mushroom Curry?

Mushroom curry is a dish that originates from various regions, primarily in India. It captures the essence of South Asian flavors with a delightful blend of spices that enhances the natural umami of mushrooms.

Typically, fresh mushrooms are sautéed with onions, garlic, ginger, and an array of spices before being simmered in a creamy sauce made with coconut milk or plant-based alternatives. In its essence, this dish is a celebration of mushrooms, but it’s enriched through a medley of spices that tells a story of culinary tradition.

What sets mushroom curry apart from other curries? The mushrooms soak up all the spices and create a dish that is not just plant-based but also packed with flavor. Nutritionally, mushrooms are a powerhouse. They are low in calories but high in nutrients, making this curry healthy and satisfying. Trust me; this dish deserves a spot in your regular meal rotation.

Why You’ll Love This Mushroom Curry

A Flavor Bomb

Have you ever tasted something that made you go, “WOW!”? That’s what mushroom curry does for me. The combination of spices brings depth and complexity. Curry powders, cumin, paprika, and turmeric mix together to turn modest mushrooms into something extraordinary. Each spoonful takes you to another land, where flavors collide in the most harmonious way.

Quick to Prepare

We’re all busy, aren’t we? This recipe is a lifesaver for those weeknight dinners when time isn’t on your side. In less than thirty minutes, you can have this comforting dish ready to serve. The steps are straightforward, so it’s perfect even for novice cooks.

You won’t need to spend hours in the kitchen to impress your family or friends! One rainy day, with just a few simple ingredients, I managed to create a fantastic dinner that still gets mentioned by my friends. The ease and speed make mushroom curry an absolute win.

Versatility

One of the things I adore about this dish is its versatility. You can adjust the spice levels, add different vegetables, or even switch out the type of milk you use. Want it spicier? Just add a pinch of chili powder or some sliced jalapeños. Looking for more texture?

Toss in some chickpeas or spinach. You can use whatever you have on hand, making it a great go-to recipe for improvisation.

Plant-Based Goodness

For those who follow a plant-based diet, mushroom curry is a superhero in disguise. Not only does it contain plenty of vegetables, but it also provides essential nutrients, which can often be missing in meat-free diets.

It’s high in fiber, low in calories, and can even be gluten-free! You can whip this dish up for gatherings without worrying about dietary restrictions. It caters to various cravings, which is no small feat in today’s diverse culinary world.

The Ingredients You Will Need to Make Mushroom Curry

Let’s talk about what you’ll need to score a delicious bowl of mushroom curry:

Extra-virgin olive oil (or any neutral oil): 2 tablespoons for cooking.
Yellow onion: 1 medium, finely diced forms the base flavor of the dish.
Garlic: 2 cloves, minced or grated. It adds a layer of savory richness.
Fresh ginger: 1 teaspoon grated, brings warmth and spice.
Fresh mushrooms: 8 ounces. Either cremini or button mushrooms work perfectly.
Mild curry powder: 2 tablespoons. Add more or less depending on your spice tolerance.
All-purpose flour: 1 tablespoon for thickening the curry.
Ground cumin: 2 teaspoons, this adds a warm, nutty flavor.
Ground coriander: ½ teaspoon, it helps to bring balance to the dish.
Ground turmeric: 1 teaspoon, this adds depth and a vibrant golden color.
Ground paprika: 1 teaspoon, for more flavor and color.
Black pepper: 1 teaspoon freshly cracked, because who doesn’t love a kick?
Salt: To taste, brings everything together.
Unsweetened almond milk (or other neutral plant-based milk): 1½ cups creates a creamy texture.

Directions

Step 1: Prepare Your Ingredients

Before you start, make sure all your ingredients are prepped and ready to go. Finely dice the onion, grate the ginger and garlic, and slice the mushrooms. It’s all about smooth sailing once you start cooking.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Once hot, toss in the diced onions and cook them until they’re soft and translucent. About 5 minutes should do. The scent wafting through your kitchen at this point will be incredible.

Now, stir in the garlic and ginger. Cook for another minute, allowing these flavors to release. Try not to walk away; the cooking process is quick, and you don’t want to burn the garlic.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. They will release moisture, which is essential to developing flavor. Cook them for about 5-7 minutes, or until they’re beautifully browned and have shrunk in size. Stir occasionally to prevent them from sticking.

Step 4: Add the Spices

Now comes the fun part! Sprinkle in the curry powder, cumin, coriander, turmeric, paprika, cracked black pepper, and salt. Mix everything together for 1-2 minutes, allowing the spices to bloom in the heat. You’ll notice the colors deepen and the aroma strengthen. This step is vital, so don’t rush it!

Step 5: Thicken the Curry

Sprinkle in the all-purpose flour while stirring continuously. This will help to thicken your curry as it cooks. After about a minute, slowly pour the almond milk into the mix while stirring to avoid lumps. Keep cooking for another 5 minutes, stirring occasionally until the curry thickens to your desired consistency.

Step 6: Taste and Adjust

Don’t skip this step! Give your curry a taste, and adjust the spices or salt as needed. Sometimes it needs a bit more curry or even a sprinkle of lime juice for brightness. You are the chef; make it your own!

Step 7: Serve and Enjoy!

Once everything is cooked and nicely blended, serve your mushroom curry hot. It’s delicious over a bed of rice, alongside naan, or whatever floats your boat.

Notes

Here are some tips to make your mushroom curry even better:

Fresh vs. Dried Spices: Always opt for fresh spices when possible. They pack more flavor and aroma compared to pre-ground versions.
Mushroom Type: Don’t limit yourself to just one kind. Mix different varieties like shiitake and portobello for a unique flavor.
Creaminess Factor: For a richer curry, you can replace almond milk with coconut milk or add a splash of cream.
Batch Cooking: Consider making a double batch and freezing half. It’s a great busy-night meal sorted in advance!
Experiment with Vegetables: Feel free to add other veggies like peas, spinach, or even potatoes. They add color and texture.

Storage Tips

Storing mushroom curry is quite straightforward. Allow it to cool before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. You can reheat it on the stovetop or microwave, but be cautious not to overheat, as it can alter the texture of the mushrooms.

Want to save it for later? Freeze it in individual portions. It can last in the freezer for up to three months. Just defrost overnight in the fridge and reheat when you’re ready to eat.

Nutrition Information

Mushroom curry isn’t just delicious; it’s healthy too. Here’s a general nutritional breakdown per serving (assuming six servings):

Calories: 210
Protein: 4g
Fat: 9g
Carbohydrates: 30g
Fiber: 4g
Sugar: 2g

This dish is naturally low in calories and rich in fibers and vitamins, making it a nutritious choice.

Serving Suggestions

Here are five ways to serve mushroom curry that add flair:

Over Basmati Rice: A warm, fragrant base that absorbs all that glorious curry sauce.
With Naan: Soft, fluffy naan bread perfect for scooping up the curry adds an indulgent element.
As a Filling for Wraps: Use it as a tasty filling in flatbreads or tortillas for a quick lunch on the go. Pair it with fresh veggies for a delightful crunch.
On Top of Quinoa: For a protein-packed alternative, serve it over fluffy quinoa. This adds a nutty flavor and boosts the nutritional profile.
With a Side of Yogurt: A dollop of plain yogurt or raita on top can balance the spices and add creaminess.

What Other Substitutes Can I Use in Mushroom Curry?

If you don’t have access to some ingredients, here are five substitutes you can use:

Coconut Milk: Instead of almond milk, using full-fat coconut milk adds a rich and slightly sweet flavor that enhances the curry.
Cauliflower: If you’re looking for a different texture, add cauliflower chunks. They absorb flavors beautifully.
Chickpeas: Swap mushrooms for chickpeas if you want a protein boost. They create a satisfying meal.
Broccoli: For a veggie-packed curry, add broccoli florets. They add color and crunch.
Thai Red Curry Paste: To give your curry a kick, substitute curry powder with Thai red curry paste. It packs a punch and changes the flavor profile.

Pamela Dunlap

Mushroom curry is a delightful dish that can stand alone, but it's even better with the right accompaniments.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

Extra-virgin olive oil or any neutral oil: 2 tablespoons for cooking.
Yellow onion: 1 medium finely diced forms the base flavor of the dish.
Garlic: 2 cloves minced or grated. It adds a layer of savory richness.
Fresh ginger: 1 teaspoon grated brings warmth and spice.
Fresh mushrooms: 8 ounces. Either cremini or button mushrooms work perfectly.
Mild curry powder: 2 tablespoons. Add more or less depending on your spice tolerance.
All-purpose flour: 1 tablespoon for thickening the curry.
Ground cumin: 2 teaspoons this adds a warm, nutty flavor.
Ground coriander: ½ teaspoon it helps to bring balance to the dish.
Ground turmeric: 1 teaspoon this adds depth and a vibrant golden color.
Ground paprika: 1 teaspoon for more flavor and color.
Black pepper: 1 teaspoon freshly cracked because who doesn’t love a kick?
Salt: To taste brings everything together.
Unsweetened almond milk or other neutral plant-based milk: 1½ cups creates a creamy texture.

Equipment

skillet

Method

Step 1: Prepare Your Ingredients

Before you start, make sure all your ingredients are prepped and ready to go. Finely dice the onion, grate the ginger and garlic, and slice the mushrooms. It’s all about smooth sailing once you start cooking.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Once hot, toss in the diced onions and cook them until they’re soft and translucent. About 5 minutes should do. The scent wafting through your kitchen at this point will be incredible.
Now, stir in the garlic and ginger. Cook for another minute, allowing these flavors to release. Try not to walk away; the cooking process is quick, and you don’t want to burn the garlic.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. They will release moisture, which is essential to developing flavor. Cook them for about 5-7 minutes, or until they’re beautifully browned and have shrunk in size. Stir occasionally to prevent them from sticking.

Step 4: Add the Spices

Now comes the fun part! Sprinkle in the curry powder, cumin, coriander, turmeric, paprika, cracked black pepper, and salt. Mix everything together for 1-2 minutes, allowing the spices to bloom in the heat. You’ll notice the colors deepen and the aroma strengthen. This step is vital, so don’t rush it!

Step 5: Thicken the Curry

Sprinkle in the all-purpose flour while stirring continuously. This will help to thicken your curry as it cooks. After about a minute, slowly pour the almond milk into the mix while stirring to avoid lumps. Keep cooking for another 5 minutes, stirring occasionally until the curry thickens to your desired consistency.

Step 6: Taste and Adjust

Don’t skip this step! Give your curry a taste, and adjust the spices or salt as needed. Sometimes it needs a bit more curry or even a sprinkle of lime juice for brightness. You are the chef; make it your own!

Step 7: Serve and Enjoy!

Once everything is cooked and nicely blended, serve your mushroom curry hot. It’s delicious over a bed of rice, alongside naan, or whatever floats your boat.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gFiber: 4gSugar: 2g

Notes

Here are some tips to make your mushroom curry even better:

Fresh vs. Dried Spices: Always opt for fresh spices when possible. They pack more flavor and aroma compared to pre-ground versions.
Mushroom Type: Don’t limit yourself to just one kind. Mix different varieties like shiitake and portobello for a unique flavor.
Creaminess Factor: For a richer curry, you can replace almond milk with coconut milk or add a splash of cream.
Batch Cooking: Consider making a double batch and freezing half. It’s a great busy-night meal sorted in advance!
Experiment with Vegetables: Feel free to add other veggies like peas, spinach, or even potatoes. They add color and texture.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

1. Can I use dried mushrooms instead of fresh?

Yes, you can! Dried mushrooms will have a concentrated flavor. Just rehydrate them in water for a few hours or overnight before using.

2. What’s the difference between mild and hot curry powder?

Mild curry powder contains spices like turmeric, cumin, and coriander but lacks the heat. Hot curry powder, however, includes chili powder, making it spicier. Always choose based on your heat preference.

3. Can I make mushroom curry ahead of time?

Absolutely! It can be made a day in advance. Letting it sit overnight in the fridge allows the flavors to meld beautifully. Just reheat before serving.

4. Is mushroom curry gluten-free?

Yes, mushroom curry can easily be made gluten-free. Just replace the all-purpose flour with cornstarch or a gluten-free flour mix for thickening.

5. Can I add protein to mushroom curry?

Certainly! Tofu or tempeh makes an excellent protein addition. Cook them separately and mix them into the curry at the end.

6. How can I make this dish spicier?

If you want a spicy kick, add some red pepper flakes, chili powder, or finely chopped green chilies when sautéing the onion and garlic. Adjust according to your spice tolerance.

Conclusion

Mushroom curry is more than just a dish; it’s an experience. The blend of spices, the umami of mushrooms, and the creamy texture come together to create something truly special. Whether you’re having a cozy dinner at home or whipping up something impressive for guests, this recipe won’t let you down. It’s easy to prepare, versatile, and oh-so-delicious.

So what are you waiting for? Grab your ingredients and try making mushroom curry today. It might just become your new favorite dish, like it did for me!