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...
- 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.
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:
- 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
- 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!
I absolutely cannot wait to try this recipe!
Tried this one tonight and it was soooo good!
This was very tasty. Thanks for the recipe!
This will be a new go to recipe for a quick and delicious meal. Thanks
Cooked this last night.i added a tin of chick peas.Absolutely beautiful thanks Bryan