Mushroom Curry Recipe – Coconut & Spice Flavored Indian Dish

Last Updated on 4 months by Neha Deshmukh

Mushroom Curry Recipe – Coconut & Spice Flavored Indian Dish

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? This Mushroom Curry is one of my go-to’s when I’m craving something satisfying and relatively quick to make. It’s packed with earthy mushrooms, fragrant spices, and a lovely hint of coconut. I first made this when I was trying to use up some mushrooms and wanted a change from the usual paneer or chicken curries. It quickly became a family favorite! It’s perfect with a steaming bowl of rice or some warm, fluffy flatbreads. Let’s get cooking!

Why You’ll Love This Recipe

This mushroom curry is a winner for so many reasons! It’s incredibly flavorful, thanks to the blend of spices and coconut. It’s also surprisingly easy to make – ready in under 30 minutes. Plus, it’s a fantastic way to enjoy a meatless meal that doesn’t skimp on taste. It’s a great introduction to Indian cooking for beginners, and seasoned cooks will appreciate its simplicity and deliciousness.

Ingredients

Here’s what you’ll need to create this delightful mushroom curry:

• 200g mushrooms, cleaned and chopped
• 2 tbsp coconut oil
• 5 red chillies, broken into pieces
• A few curry leaves
• 1 cup small onions, chopped (shallots work beautifully too!)
• 1 tsp ginger-garlic paste
• 1 medium tomato, chopped
• ¼ cup coconut, grated or desiccated
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp pepper powder (divided into ½ tsp and ½ tsp)
• ¼ cup water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Coconut oil is key here – it really adds to the authentic flavor. Don’t skimp! If you can’t find small onions, regular onions are fine, but the small ones just melt into the curry beautifully.

Those broken red chillies? They give a lovely, rustic heat. You can adjust the number depending on your spice preference. Some regions in India use a lot more chillies than others – my family likes a good kick, so I usually add a few extra! Feel free to experiment. And finally, fresh curry leaves are best, but dried can work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp coconut oil in a pan over medium heat. Once hot, add the broken red chillies and curry leaves. Sauté briefly – you want them to become fragrant, but not burnt.
2. Add the chopped small onions and ginger-garlic paste. Cook until the onions are golden brown and softened. This usually takes about 5-7 minutes.
3. Stir in the chopped tomatoes and cook until they’re soft and the raw smell disappears. About another 5 minutes should do it.
4. Now, add the cleaned mushrooms and coconut pieces. Mix well to coat everything in the lovely onion-tomato mixture.
5. Time for the spices! Season with salt, turmeric powder, coriander powder, garam masala, and ½ tsp pepper powder. Sauté for 2 minutes, stirring constantly to prevent burning.
6. Pour in ¼ cup water. Cover the pan and cook for 2-3 minutes, allowing the mushrooms to soften and the flavors to meld.
7. Uncover and stir until the mixture becomes slightly dry. You want a nice, thick gravy.
8. Finally, add the remaining ½ tsp pepper powder, fresh curry leaves, and 1 tsp coconut oil. Mix well.
9. Serve hot with rice or flatbreads!

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Adjust the amount of water depending on your desired consistency.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: Want it milder? Reduce the number of red chillies or remove the seeds before breaking them. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations:
  • South Indian Style: Add a pinch of mustard seeds along with the curry leaves in the first step. You can also add a splash of tamarind paste for a tangy flavor.
  • North Indian Style: A dollop of cashew paste added with the tomatoes will create a richer, creamier curry.

Serving Suggestions

This Mushroom Curry is incredibly versatile! Here are a few ideas:

• Serve with fluffy basmati rice for a classic Indian meal.
• Enjoy with warm roti, naan, or paratha for dipping.
• A side of raita (yogurt dip) helps cool down the palate.
• A simple salad adds a refreshing element.

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 flavors actually develop even more overnight!

FAQs

1. What type of mushrooms work best in this curry?
   Button mushrooms are readily available and work great, but you can also use cremini, shiitake, or oyster mushrooms for a more complex flavor.
2. Can I use store-bought ginger-garlic paste?
   Absolutely! It’s a convenient option. Just make sure it’s fresh.
3. How can I adjust the heat level of this curry?
   As mentioned earlier, adjust the number of red chillies or add a pinch of cayenne pepper for more heat, or remove the seeds from the chillies for a milder flavor.
4. What is the best way to serve this mushroom curry?
   With rice or flatbreads! A side of raita is also a lovely addition.
5. Can this curry be made ahead of time?
   Yes! It actually tastes even better the next day. Store it in the fridge and reheat when you’re ready to eat.