Indian mushroom curry with coconut milk

Ingredients needed to make mushroom curry with coconut milk

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

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:

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.

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.

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!

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

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

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

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