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Home ยป Main course

Indian mushroom curry with coconut milk

Published: Oct 8, 2023 by Vandana Chauhan. This post may contain affiliate links.

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Mushroom curry with coconut milk is a simple South Indian curry recipe mildly flavored with Indian spices. This creamy curry is vegan and gluten-free. Serve it with some rice and papadum to enjoy a comforting South Indian meal at home.

Mushroom curry with coconut milk in a bowl with a spoon.

Indian cuisine is very diverse and the flavors of dishes change completely as you move from one region to another.

As most part of Southern India comes in the tropical region, coconut is a key ingredient in the recipes from this area of India.

Today I am sharing a very tasty South Indian style easy curry recipe called mushroom curry with coconut milk.

Unlike most other mushroom curries with a rich onion tomato base, this mushroom curry has a very light and creamy base of coconut milk. It's very mildly flavored with a only few Indian spices.

If you want to try Indian food but are scared of spices, try this mushroom coconut curry, you will definitely enjoy it.

I have another very easy and tasty Spicy South Indian mushroom recipe- Kerala style pepper mushroom, if you prefer spicy food, you should definitely try that out.

Jump to:
  • Ingredients needed to make mushroom curry with coconut milk
  • Ingredient notes and substitute suggestions
  • How to make(step-by-step instructions)?
  • How to serve mushroom curry with coconut milk?
  • Storing, freezing, and reheating tips
  • Recipe tips, tricks, and variation suggestions
  • Frequently asked questions
  • Other easy mushroom recipes
  • More Indian curry recipes
  • Recipe

Ingredients needed to make mushroom curry with coconut milk

For this easy mushroom curry recipe you will need the ingredients shown below:

Ingredients required to make mushroom curry with coconut milk recipe, labeled.

Ingredient notes and substitute suggestions

  • Mushroom: Use white button mushrooms or cremini mushrooms to make this curry.
  • Shallots: Adding shallots is optional, you can make this mushroom curry without shallots too. I have added whole shallots, you can cut them in half or quarter if you prefer smaller pieces.
  • Green chilies: Instead of green chilies you can also use dried red chilies. If your heat tolerance is low, skip adding chilies or remove some of their seeds.
  • Onion: Red onion is the best for Indian recipes but if you don't have that use white or brown onion.
  • Curry leaves: Curry leaves are the leaves of  Murraya koenigii tree, also called the curry tree, found in the Indian subcontinent region. These leaves are used as a spice to flavor many savory dishes from the region. Fresh curry leaves will give you the best result but if you don't have that, use dried or frozen curry leaves which are easily available in most Indian grocery stores and online too.
  • Cilantro (coriander leaves): For most Indians, a savory dish is incomplete without fresh cilantro. If you don't like cilantro, skip it. I won't recommend replacing cilantro with parsley in Indian dishes. I feel parsley doesn't go well in Indian food.
  • Black mustard seeds: They are also used to flavor many Indian dishes. Use black or brown mustard seeds. Don't substitute them with yellow mustard seeds.
  • Coriander powder: It's the powdered form of dried coriander seeds and is used as a spice in Indian recipes.
  • Garam masala: Garam masala is a very flavorful blend of Indian spices. Use it in moderation. You can also use curry powder.
  • Cooking oil: Coconut oil is the most popular cooking medium in South India. However, if you don't like the taste of coconut oil, use vegetable oil or canola oil to make this curry.
  • Turmeric powder: This is another very common Indian spice that not only adds color and mild flavor to a dish but also makes the dish more nutritional.
  • Coconut milk: Canned or fresh both are fine. You can also use dried coconut powder to make coconut milk. For a creamy curry use full-fat coconut milk.

Other ingredient details and nutritional information are shared in the recipe card.

How to make(step-by-step instructions)?

To make this vegan curry, just follow the easy step-by-step instructions given below:

Collage of images of steps 1 to 4 of mushroom coconut milk curry recipe.

Step 1: Roughly chop tomato and put in a grinding jar to make a paste. Keep the paste aside.

Step 2: Heat oil in a pan and add black mustard seeds. When the seeds start spluttering add curry leaves and saute for a few seconds.

Step 3: Add chopped onion and saute until the onion starts turning brown.

Step 4: Add chopped ginger, garlic, and green chilies. Saute for a few seconds i.e. until the raw smell of garlic goes away.

Collage of images of steps 5 to 8 of mushroom coconut milk curry recipe.

Step 5: Add coriander powder, turmeric powder, and ground black pepper. Saute for a few seconds.

Step 6: Add tomato paste and salt.

Step 7:  Cook until the tomatoes turn mushy and change the color to a brighter red.

Step 8: Add shallots and chopped mushrooms.

Collage of images of steps 9 to 12 of mushroom coconut milk curry recipe.

Step 9: Saute on medium heat for 3-4 minutes.

Step 10: Add around ¼ cup of water. Cover the pan and cook for 5-7 minutes.

Step 11: Whisk coconut milk and add to the pan. Stir continuously for around 2 minutes then cook on low heat for 8-10 minutes. Turn off the heat.

Step 12: Add garam masala and chopped cilantro. Mix.

Creamy mushroom curry with coconut milk is ready to be served!

Mushroom curry with coconut milk in a black bowl.

How to serve mushroom curry with coconut milk?

Serve this South Indian mushroom curry hot or warm with plain basmati rice or any white rice of choice. You can serve it with brown rice too. 

To make a complete meal, serve a vegetable side dish like cabbage poriyal, roasted papadums, pickle, or chutney along with rice and curry.

You can also enjoy this delicious curry with a South Indian rice dish like lemon rice, tomato rice, or beetroot rice.

Storing, freezing, and reheating tips

To store, transfer to an airtight container and refrigerate for 2-3 days.

You can also freeze it for up to 3 months in airtight freezer-safe containers.

To reheat on the stove top, transfer the curry to a pan. Reheat covered on medium heat until it starts bubbling. Keep checking and stirring in between. If the curry is frozen, you don't need to thaw it before heating it on the stovetop. If the curry has thickened, add some warm water and then reheat.

You can also reheat it in the microwave. For that, first transfer the curry to a microwave-safe dish, and if the curry is frozen, defrost it. Then microwave for about a minute, take out the dish and stir. Put it back in the microwave and continue reheating until heated evenly.

Recipe tips, tricks, and variation suggestions

  • Use white or brown button mushrooms to make this curry.
  • You can also add vegetables like green beans, bell peppers, carrots, or potatoes. Chopped fresh spinach can be added too.
  • Adding shallots is optional, you can skip it if you want.
  • To make this curry spicy, add some red chili flakes or red chili powder.
  • Whisk the coconut milk before adding it to the pan and don't stop stirring for at least 2 minutes otherwise the milk might split.
  • You may also add some lime juice, after turning off the heat.
  • To add more flavor to this curry, add a small piece of cinnamon stick and bay leaf along with mustard seeds. Remove them before serving.

Frequently asked questions

Are curry leaves and bay leaves the same?

No, they are different. Curry leaves are smaller in size and more flavorful than bay leaves. They also taste completely different.

Other easy mushroom recipes

If you enjoyed this vegan mushroom curry and looking for more easy mushroom recipes then don't miss to check out the following links:

  • Mushroom Tom Yum soup served in a white bowl
    Mushroom Tom Yum soup
  • Mushroom noodles garnished with chopped green onions served in a bowl.
    Mushroom noodles
  • Close up shot of ho fun noodles with mushrooms and bean sprouts.
    Ho fun noodles with mushrooms
  • A bowl of mushroom barley soup with cherry tomatoes.
    Mushroom barley soup
  • Thai vermicelli noodle salad garnished with fresh herbs in a bowl.
    Thai vermicelli noodle salad with mushrooms
  • Enoki mushroom salad in a wooden bowl
    Enoki mushroom salad
  • Chinese stir fried tofu with bean sprouts and mushrooms on a black plate
    Stir-fried tofu with bean sprouts and mushrooms
  • Stir fried Thai mushrooms garnished with dried red chilies, spring onion, and lime wedges served in a white bowl
    Stir fried mushrooms - Thai style

More Indian curry recipes

Want to try more Indian curries in your kitchen? The following easy vegan and vegetarian curry recipes are worth trying:

  • Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
    Indian vegetable curry
  • Indian potato curry served in a white bowl with chapati and cilantro in the background
    Indian potato curry
  • Palak dal served in a bowl with rice and salad
    Dal palak (Lentil spinach curry)
  • soya chunks curry served in a white bowl with roti and onion salad in the background
    Soya chunks curry
  • kala chana masala served in a bowl with rice and salad.
    Kala chana-Black chickpea curry
  • Indian mixed beans curry with rice and salad served in a black bowl.
    Indian style mixed beans curry
  • black eyed peas curry served in a white bowl with some rice in the background
    Black eyed peas curry with spinach
  • lauki ke kofte garnished with chopped coriander leaves served in a black bowl
    Lauki ke kofte-a vegan curry from India
Rice and mushroom coconut curry in a black bowl with a spoon.

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

Mushroom curry with coconut milk in a black bowl with a spoon.

Mushroom curry with coconut milk

Mushroom curry with coconut milk is a simple South Indian curry recipe mildly flavored with Indian spices. This creamy curry is vegan and gluten-free. Serve it with some rice and papadum to enjoy a comforting South Indian meal at home.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, South Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 5
Calories: 220kcal
Author: Vandana Chauhan

Equipment

  • 1 Large pot or wok
  • Knife and chopping board
  • Spatula

Ingredients

  • 250 grams button mushrooms Cut into bite-size pieces
  • 50 grams shallots around 12-15
  • 1 medium red onion finely chopped
  • 1 medium tomato
  • ½ inch ginger piece peeled and finely chopped
  • 2 large garlic cloves finely chopped
  • 2 green chilies slit into 2-3 pieces
  • 12-15 curry leaves
  • A handful of fresh cilantro
  • 400 ml coconut milk
  • ¼ cup water
  • 1 teaspoon black mustard seeds
  • ½ tablespoon coriander powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garam masala
  • Salt to taste
  • 1 tablespoon any cooking oil with neutral flavor

Instructions

  • Roughly chop the tomatoes, put them in a chutney jar or blender, and make a paste. Keep the paste aside.
  • Heat oil in a pot. Add mustard seeds.
  • When the seeds start spluttering, add curry leaves and saute for a few seconds.
  • Add chopped onion and saute until the onion starts turning brown.
  • Add finely chopped ginger, garlic, and green chilies. Saute for a few seconds or until the raw smell of garlic goes away.
  • Add coriander powder, turmeric powder, and ground black pepper. Saute for a few seconds.
  • Add tomato paste and salt. Cook until the tomatoes turn mushy and change the color.
  • Add peeled shallots and chopped mushrooms. Cook for 3-4 minutes.
  • Add around ¼ cup of water. Cover the pot and cook for 5-7 minutes.
  • Whisk coconut milk and add to the pot. Stir continuously for around 2 minutes then cook for 8-10 minutes. Turn off the heat.
  • Add garam masala and chopped cilantro. Mix.

Video

Notes

  1. Use white or brown button mushrooms to make this curry.
  2. You can also add vegetables like green beans, bell peppers, carrots, or potatoes. Chopped fresh spinach can be added too.
  3. Adding shallots is optional, you can skip it if you want.
  4. To make this curry spicy, add some red chili flakes or red chili powder.
  5. Whisk the coconut milk before adding it to the pot and don't stop stirring for at least 2 minutes otherwise the milk might split.
  6. You may also add some lime juice, after turning off the heat.
  7. To add more flavor to this curry, add a small piece of cinnamon stick and bay leaf along with mustard seeds. Remove them before serving.
  8. More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 220kcal | Carbohydrates: 11g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 77mg | Potassium: 471mg | Fiber: 3g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 58mg | Calcium: 45mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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