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.

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.

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.

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!

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.

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!

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.