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    Home » Curry

    Mushroom Curry

    Posted: May 11, 2021 · Updated: Feb 7, 2022 by Tonje

    Jump to Recipe

    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.

    A bowl of mushroom curry with rice, and naan on the side.
    Jump to:
    • Why you'll love it
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    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.

    🍛 More CURRY RECIPES from Hint of Healthy

    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

    Ingredients

    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.

    Ingredients to make curry with mushrooms.

    Instructions

    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.

    Step by step images showing how to make Indian mushroom curry.

    Top tips

    • 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

    Serving suggestions

    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
    A piece of naan dipped into curry.

    Variations

    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.

    A bowl of curry with rice, and a plate of naan on the side.

    Leftovers

    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

    Can you add mushrooms to curry?

    Absolutely! Although not traditional, mushrooms can be a great addition to any type of curry.

    Should the mushrooms be cooked first?

    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!

    Recipe

    Mushroom curry with rice.

    Mushroom Curry

    This easy mushroom curry is packed with flavor, and made in only 15 minutes. It's perfect as a quick weeknight dinner recipe, and the best vegan curry for mushroom lovers.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dinner
    Cuisine American, Indian
    Servings 4
    Calories 173 kcal
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    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 173kcalCarbohydrates: 34gProtein: 13gFat: 2gSaturated Fat: 1gSodium: 1943mgPotassium: 1998mgFiber: 9gSugar: 22gVitamin A: 1558IUVitamin C: 37mgCalcium: 78mgIron: 6mg
    Keyword curry, dairy free, easy, mushrooms, vegan, vegetarian
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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