Mushroom Curry
Creamy, flavorful, and bursting with warming spices, this Mushroom Curry is a vegetarian delight that brings the vibrant flavors of Indian cuisine right to your table. Tender slices of button mushrooms are simmered in a luscious coconut milk-based gravy, infused with aromatic garlic, ginger, and a blend of spices like garam masala, turmeric, and coriander. A hint of heat from optional green chili adds a playful kick, while pureed tomatoes provide depth and tanginess. Ready in just 45 minutes, this gluten-free dish is perfect for busy weeknights or cozy dinners. Serve it over fluffy steamed rice or pair with soft naan to soak up every last drop of this rich and satisfying curry. Perfect for mushroom lovers and curry enthusiasts alike, this dish is a must-try!
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 4 minced Garlic cloves
- 1 inch, grated Ginger
- 1 finely chopped (optional for heat) Green chili
- 200 ml Coconut milk
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped (for garnish) Cilantro
- 100 ml (as needed) Water
Instructions
Clean the mushrooms thoroughly and slice them into thick slices. Set aside.
Heat 2 tablespoons of cooking oil in a large pan over medium heat.
Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes, or until golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until aromatic.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Add 0.5 teaspoons of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 0.5 teaspoons of red chili powder, and 1 teaspoon of salt. Mix well and sauté for 1-2 minutes to toast the spices.
Add the sliced mushrooms to the pan and stir them into the spice mixture, coating them evenly.
Pour in 100 ml of water and simmer for 10 minutes, allowing the mushrooms to cook through and absorb the flavors.
Stir in 200 ml of coconut milk and bring the curry to a gentle simmer. Cook for an additional 5 minutes, ensuring the curry is well blended.
Taste and adjust seasoning as needed. Remove the pan from heat.
Garnish the curry with chopped cilantro before serving.
Serve the mushroom curry hot with steamed rice, naan, or chapati.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 41.2 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3022 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
