Mushroom Curry Recipe – Coconut Milk & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Mushroom Curry Recipe – Coconut Milk & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take forever to make. This Mushroom Curry, with its creamy coconut milk and warm spice blend, is exactly that. I first stumbled upon a version of this while travelling through Kerala, and I’ve been tweaking it ever since to get it just right. It’s become a weeknight staple in my house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Mushroom Curry is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and incredibly flavorful. The coconut milk adds a lovely richness, while the spices create a beautiful aromatic depth. Plus, mushrooms are wonderfully versatile and soak up all those delicious flavors. It’s a fantastic vegetarian option that even meat-eaters will adore.

Ingredients

Here’s what you’ll need to whip up this fantastic curry:

• 200 grams Button Mushrooms
• 1 big Onion
• 1 tsp Ginger-garlic paste
• 2 Green chillies
• 2 Tomatoes
• Salt as required
• 1 pinch Turmeric powder
• 1 tbsp Coriander powder
• 1.5-2 tsp Red chilli powder (adjust to your spice preference!)
• 0.5 tsp Garam masala
• 0.5 cup Coconut milk
• 3 tsp Oil
• 1 tsp Mustard seeds
• 2 tbsp Coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! Using good quality coconut milk really makes a difference – it’s the base of our creamy sauce. I prefer full-fat for the richest flavor, but you can use light if you prefer.

Mustard seeds are key for that lovely South Indian touch. Don’t skip them! They need to splutter in the hot oil to release their flavour.

And the spice blend? That’s where the magic happens. We’re using coriander, turmeric, red chilli powder, and garam masala. Feel free to adjust the red chilli powder to your liking – some like it mild, others like a real kick! In my family, my dad always adds an extra half teaspoon – he loves the heat! Spice levels really vary across India, so don’t be afraid to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your mushrooms a gentle clean under running water. Pat them dry and then chop them into bite-sized pieces.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Now, add the chopped onion and sauté until it turns a beautiful golden brown. This takes a little patience, but it’s worth it for the flavour.
4. Stir in the ginger-garlic paste and chopped green chillies. Sauté for about a minute until fragrant.
5. Add the chopped tomatoes and cook until they become soft and mushy. You want them to really break down.
6. Time for the mushrooms! Add them to the pan along with the coriander powder, red chilli powder, garam masala, and salt. Cook for 5-7 minutes, or until the mushrooms are tender and have released some of their moisture.
7. Pour in the coconut milk and bring the curry to a gentle simmer. Let it cook for another 2-3 minutes, allowing the flavours to meld together.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the mushrooms. If you have a lot, cook them in batches to ensure they brown nicely.
• A pinch of sugar can balance the acidity of the tomatoes.
• For a richer flavour, you can add a tablespoon of cashew paste along with the coconut milk.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your garam masala doesn’t contain any dairy-derived ingredients.
• Spice Level Adjustment: Want it milder? Reduce the red chilli powder to 1 teaspoon or even half a teaspoon. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations:
  • South Indian Style: Add a slit green chilli and a few curry leaves along with the mustard seeds for a more authentic South Indian flavour.
  • North Indian Style: Add a teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking for a classic North Indian touch.
• Festival Adaptations: This curry is fantastic for Navratri, as mushrooms are allowed during the fasting period. It’s also a lovely addition to a Diwali spread.

Serving Suggestions

This Mushroom Curry is incredibly versatile. It’s delicious served with:

• Warm chapati or roti
• Steaming basmati rice
• Fluffy naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. Can I use a different type of mushroom for this curry?

Absolutely! Shiitake, oyster, or portobello mushrooms would all work beautifully.

2. How can I adjust the spice level of this mushroom curry?

As mentioned earlier, adjust the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat or omit the green chillies for a milder flavour.

3. What is the best way to store leftover mushroom curry?

Store in an airtight container in the refrigerator for up to 3 days.

4. Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavours will meld together even more beautifully.

5. What is the significance of using mustard seeds in this recipe?

Mustard seeds are a staple in South Indian cuisine and add a unique flavour and aroma to the curry. They also have a lovely textural element when they splutter.

6. Can I use cashew paste instead of coconut milk?

Yes, you can! Cashew paste will give the curry a richer, creamier texture. Use about 1/2 cup of cashew paste.