Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!
This smooth and rich mushroom sauce really elevates the flavor of this curry. I love dining out, but I have gotten pretty good at making this takeout dish at home. It curbs our cravings, and the leftovers are just as tasty the next day.
If you are new to making curry at home, don't be nervous. This is a super simple curry that doesn't require much effort to make. Even better, you only need basic pantry spices and ingredients to make it!
This Mushroom Curry Recipe Is...
- Vegan
- Vegetarian
- Dairy-Free
- Gluten-Free
- Nut-free
- an Indian dish
- Ready in under 30 minutes
- Great for leftovers
And if you love curries as much as I do, check out my master list of the best meatless curry recipes!
How to Make Mushroom Curry
- Heat oil in a skillet on the stove and prep your veggies.
- Sauté your mushrooms, garlic, and onion for a few minutes to make them tender.
- Toss in all the spices and cook for a minute. Continuously stir.
- Add in your milk slowly, stirring non-stop.
- Cook for around 10 minutes until the mixture thickens.
The full recipe can be found in the printable recipe card below.
Variations
Mushroom variety
Feel free to try out different mushrooms for this curry - a button-style mushroom, portobello, chestnut, etc. Or if you are feeling like doing a mix of different types, go for it! The variety of mushrooms all cooked at once really adds tons of flavor. I recommend doing a combination of 1 - 3 varieties.
For some ideas, check out my handy guide to mushrooms!
Swap The Milk
I used almond milk for this recipe. If you want to use cow milk, coconut milk, r another alternative, go right ahead. You can swap the almond milk in this recipe out to fit whatever you tend to use in your home.
Just make sure it is not sweetened milk!
Adjust the Spices
Feel free to add or take away some of the spices used. Maybe you like a really light curry? Go lighter on the curry spice. Or maybe you like it extra spicy? Add a bit more pepper to ramp up the heat. I loved how this recipe turned out, but feel free to adjust to your preference.
Mushroom Curry FAQs
Are mushrooms used in Indian cooking?
Yes! Mushrooms are used in Indian cooking often. You will find a lot of recipes that use an ordinary white mushroom. It adds nice flavor and dimension to many types of recipes. But this mushroom curry is packed with stand-out flavor thanks to the warm curry spices.
Do mushrooms have to be peeled before cooking?
You do not have to peel the thin skin off mushrooms before cooking. With any mushroom that has not been cleaned - simply rinse and gently rub away any dirt or debris. Then with a paper towel, you can pat the mushrooms dry. Slice and prep the mushrooms as you would like for the recipe.
Are mushrooms healthy?
Mushrooms are low calorie, and a great source of protein. They are hearty and a great alternative to meat. Mushrooms are also full of antioxidants - which are great to incorporate into your daily diet.
More Tasty Recipes
If you love this mushroom curry, be sure to check out these other delicious ideas:
Recipe
Ingredients
- 1 ½ Cups Almond Milk
- 8 Ounces Mushrooms
- 1 onion
- 2 Cloves Garlic
- 2 Tablespoons Curry Powder
- 2 Tablespoons Olive Oil
- 1 Tablespoon all-purpose flour
- 2 Teaspoons ground cumin
- 1 Teaspoon Turmeric
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- Salt to taste
Instructions
- Begin by dicing the onion, slicing the mushrooms, and mincing the garlic.
- Heat olive oil in a pan over medium heat.
- Sauté onions, mushrooms, and garlic until the onions are translucent and mushrooms are tender (3–5 minutes).
- Add spices to the vegetables and continue to cook and stir for about a minute.
- Slowly add the milk while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
- Serve over rice and enjoy!
Harriet says
I absolutely cannot wait to try this recipe!
Kai says
This recipe is spot on! I added fresh spinach to mine. YUMMY!
Jen says
Tried this one tonight and it was soooo good!
Sue says
This was very tasty. Thanks for the recipe!
Century Foods says
Loved your recipe’s instructions on the mushroom curry. Thanks for such amazing words.
Denise says
This will be a new go to recipe for a quick and delicious meal. Thanks
Bryan says
Cooked this last night.i added a tin of chick peas.Absolutely beautiful thanks Bryan
Abby says
Wow! Great variations, easy to prepare. Very tasty, didn't have to add heat like I often do. We didn't alter the recipe in anyway, except toncook the mushrooms andnonions for a bit bedore addingbthe garlic. Look forward to trying with maitake. We did add the flour with the spices, the instructions weren't exact on that part, let me know where we were supposed to add. Thanks Nicole!
Julie says
Oh my goodness!! Just made this, and it is divine!! A big hit with everyone. Thank you!!
Kiersten Fink says
Love it. It was quick, easy and delicious! I used coconut milk instead of almond milk and that was the only change I made. Thank you! It will be put in the rotation for sure. I have a question for you: Is it really considered 'nut free' if you use almond milk? Thanks again for such a great recipe!