This amazing mushroom curry might be the best vegan curry you will ever have. Packed with mushrooms and delicious flavors, this curry is made in only 15 minutes, making it perfect for easy lunches or dinners.
Mushrooms are not exactly a traditional ingredient in curry, but oh gosh is it good! This is the perfect curry recipe for mushroom lovers, as the dish is absolutely packed with tender mushrooms cooked in a simple but flavorful curry sauce.
The recipe also happens to be incredibly easy to make, and really affordable. I love to serve my curry with naan or rice, but you can serve it without any sides as well.
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Why you'll love it
- Easy vegan curry
- Tastes amazing
- Easy to make in only 15 minutes
- Very affordable ingredients
- Easy to customize to suit your preferences
Tomato sauce: Also known as tomato passata in the UK. Plain, unseasoned tomato sauce serves as the main liquid in this curry.
Mushrooms: Use regular white mushrooms. You can buy them whole or pre sliced. Alternatively, use a combination of different types of mushroom for a more interesting texture and flavor.
Onion, garlic and ginger: Adds flavor to the curry. These can be omitted if needed, although I highly recommend including them.
Seasoning: Garam masala, paprika, turmeric, cumin, salt and pepper add flavor to the curry. You can also substitute this with your favorite curry powder or curry paste.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté onion, garlic and ginger.
Two: Add seasoning, and sauté for another minute.
Three: Add sliced mushrooms and tomato sauce. Bring the curry to a simmer, and leave it to cook over medium heat for about 15 minutes, or until the mushrooms have softened.
- Slice the mushrooms into thick-ish slices. Keep in mind that the mushrooms will shrink as they cook.
- At first, it might seem like there's not enough liquid in the pot, but don't worry. The mushrooms will release enough water as they cook, and this adds to the sauce.
- You can omit or substitute any seasoning as you please. Keep in mind that seasoning should be added before the sauce to enhance the flavors of them.
🍛 More CURRY RECIPES from Hint of Healthy
Mushroom curry can be served as is as a healthy and lean entree for lunch or dinner. You can also pair it with side dishes. Here are some of my favorites:
- Bread: Serve with traditional Indian naan, chapati, or easy Air Fryer Garlic Bread
- Rice: Turmeric Rice, Carrot Rice, Instant Pot Basmati Rice
Really quick version: Substitute the seasoning and tomato sauce for a jarred curry sauce.
Creamy curry: Add coconut milk, creme fraiche, cream or Greek yogurt to the curry after it has finished cooking. This will give the curry a lovely flavor, and a creamy texture.
Added protein: For more protein, you can add canned chickpeas, lentils or shredded chicken to the curry.
Spicy: To add some spice, dice a whole chili, or add red pepper flakes or chili powder to the curry. The original recipe is really mild, so you can adjust the spice level to suit your preferences.
Store leftover mushroom curry in a sealed container in a refrigerator for up to 3 days. Reheat it on the stove, or in a microwave, and serve it warm.
I like to portion leftover curry in individual containers along with rice. This is a great way to prepare meals ahead of time, and have them ready for future lunches or dinners.
Frequently asked questions
Absolutely! Although not traditional, mushrooms can be a great addition to any type of curry.
No. In this recipe, the mushrooms will cook fine in the sauce, and there is no need to cook them in advance.
You might also like these recipes
- Chickpea and Spinach Curry
- Paneer Korma
- Chickpea and Lentil Curry
- Butternut Squash Curry
- Egg Curry
- Zucchini Curry
- Hummus Curry
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- 2 (15 oz) cans tomato sauce (UK: tomato passata)
- 2 onion
- 2 pound mushrooms
- 5 garlic cloves
- 2 inch ginger
- 2 teaspoon garam masala
- 2 teaspoon paprika
- 2 teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Finely dice onion, garlic and ginger. Slice the mushrooms.
- Heat up a spoonful of olive oil or vegetable oil in a pot on medium heat. Add garlic, ginger and onion, and sauté for a few minutes until the onion is soft and translucent.
- Add the seasoning, and sauté for another minute.
- Add the sliced mushrooms and tomato sauce, and stir to combine. Cover the pot with a lid, and leave the curry to simmer for about 15 minutes, or until the mushrooms are soft.
- Store leftover curry in a sealed container in a refrigerator for up to 3 days. Reheat it on the stove, or in a microwave, and serve it warm.
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