Coconut Mushroom Curry Recipe – Authentic Indian Gravy

Last Updated on 4 months by Neha Deshmukh

Coconut Mushroom Curry Recipe – Authentic Indian Gravy

Introduction

There’s just something so comforting about a rich, creamy curry, isn’t there? This Coconut Mushroom Curry is one of those dishes that instantly feels like home. I first made this years ago, trying to recreate a version my grandmother used to make, and it’s been a family favorite ever since. It’s a beautiful blend of earthy mushrooms, fragrant spices, and the subtle sweetness of coconut – a truly authentic Indian gravy that’s surprisingly easy to make. Get ready to transport your kitchen (and your tastebuds!) to India.

Why You’ll Love This Recipe

This isn’t just another mushroom curry. The combination of cashews and coconut creates a wonderfully smooth and flavorful base. It’s packed with aromatic spices that will fill your kitchen with the most incredible scent. Plus, it’s a fantastic vegetarian option that’s perfect for a weeknight dinner or a special occasion. It serves 4 and takes about 20 minutes to cook, with 15 minutes of prep time – a moderate difficulty level, but totally worth it!

Ingredients

Here’s what you’ll need to create this delicious Coconut Mushroom Curry:

• 10-12 cashews
• 1 cup grated coconut
• 1 cup water (for grinding paste + 2 cups for curry)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal
• 8-10 fenugreek seeds
• 1 cup chopped onions
• 1 teaspoon ginger-garlic paste
• 1 cup chopped tomatoes
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 200-250 grams white button mushrooms
• 10-12 curry leaves
• 1 tablespoon chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Cashews: Quality matters here. Use good quality, whole cashews for the best flavor and creamy texture. Soaking them in hot water for about 15 minutes softens them up, making them easier to grind into a smooth paste.
• Grated Coconut: Freshly grated coconut is amazing if you can get it. But, no worries if you can’t! Unsweetened desiccated coconut works perfectly well. Just remember to rehydrate it with a little warm water before grinding.
• Spices: Don’t be intimidated by the spice list! These are the building blocks of Indian flavor.
  • Mustard Seeds: These pop in hot oil, releasing a nutty, pungent aroma.
  • Fenugreek Seeds: A little goes a long way! They have a slightly bitter, maple-like flavor that adds depth.
  • Kashmiri Red Chili Powder: This is my secret weapon for vibrant color and a mild heat. It’s not super spicy, but adds a beautiful hue to the curry.
• Oil: I prefer using a neutral oil like sunflower or vegetable oil for this curry. But, for a more authentic South Indian flavor, coconut oil is fantastic!
• Mushrooms: White button mushrooms are readily available and work great. But feel free to experiment with cremini, shiitake, or oyster mushrooms for a different flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those cashews in hot water for about 15 minutes. This is key for a super smooth paste.
2. While the cashews are soaking, grind them with the grated coconut and 1 cup of water until you have a really smooth paste. Set this aside – it’s the heart of our curry!
3. Heat the oil in a nice, heavy-bottomed pan. Once hot, add the mustard seeds. They’ll start to pop and splutter – that’s what you want!
4. Add the cumin seeds, urad dal, and fenugreek seeds. Sauté for about 30 seconds, until fragrant.
5. Now, toss in the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for the sweetness they develop.
6. Stir in the ginger-garlic paste and cook for another minute, until you can really smell the aroma.
7. Add the chopped tomatoes and cook until they soften and break down.
8. Time for the spices! Add the turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Cook for a minute, stirring constantly, to toast the spices.
9. Add the sliced mushrooms and sauté for 5-6 minutes, until they start to brown and release their moisture.
10. Pour in the coconut-cashew paste and add the curry leaves. Stir well to combine.
11. Pour in the 2 cups of water, season with salt, and bring to a simmer.
12. Cover the pan and let it simmer for 14-15 minutes, or until the mushrooms are tender and the gravy has thickened.
13. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

A few little things to elevate your curry game:

• Achieving the Perfect Coconut-Cashew Paste Consistency: If your paste is too thick, add a little more water, a tablespoon at a time, until you reach the desired consistency.
• Tempering Spices: Don’t rush the tempering process (sautéing the spices in oil). This is where the magic happens, releasing all those wonderful aromas.
• Sautéing Mushrooms for Optimal Flavor: Don’t overcrowd the pan when sautéing the mushrooms. Work in batches if necessary to ensure they brown nicely.
• Balancing Spice Levels: Taste as you go and adjust the spices to your liking.
• Using Fresh Curry Leaves: If you can find fresh curry leaves, they add an incredible aroma and flavor.

Variations

Let’s get creative!

• Vegan Coconut Mushroom Curry: This recipe is already naturally vegetarian! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Coconut Mushroom Curry: This recipe is naturally gluten-free.
• Spice Level Adjustments:
  • Mild: Reduce the Kashmiri red chili powder to ½ teaspoon.
  • Medium: Use 1 teaspoon of Kashmiri red chili powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili.
• South Indian Adaptation: Use coconut oil for cooking and add an extra handful of curry leaves.
• Festival Adaptations: This curry is perfect for Navratri or Diwali feasts!

Serving Suggestions

What goes well with this Coconut Mushroom Curry?

• Rice Pairings: Basmati rice is a classic choice. Brown rice or wild rice also work beautifully.
• Bread Pairings: Naan, roti, or paratha are perfect for soaking up that delicious gravy.
• Side Dish Suggestions: A cooling raita (yogurt dip) or a simple salad provides a nice contrast to the richness of the curry.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: This curry freezes really well! Store in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the gravy.

FAQs

• What type of mushrooms work best in this curry? White button mushrooms are great, but feel free to experiment with cremini, shiitake, or oyster mushrooms.
• Can I use coconut milk instead of grated coconut and water? Yes, you can! Use about 400ml of full-fat coconut milk. The flavor will be slightly different, but still delicious.
• How can I adjust the thickness of the curry? If it’s too thick, add a little water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.
• What is the purpose of urad dal in this recipe? Urad dal adds a nutty flavor and helps to thicken the curry.
• Can I make this curry ahead of time? Absolutely! The flavors actually develop even more overnight.
• Is Kashmiri red chili powder only for color, or does it add flavor? It adds both! It provides a beautiful red color and a mild, fruity flavor.