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Mushroom curry with coconut milk in a black bowl with a spoon.
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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.
Course Main Course
Cuisine Indian, South Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 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