This mushroom curry is an easy midweek meal made with chickpeas, mushrooms, coconut milk, curry powder and lime juice. It's vegan, gluten free, packed full of nutrients....and it's delicious!
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If you can't tell from my mung bean curry and aloo vindaloo recipes, I'm a big fan of Indian curry recipes. Not only are they nutritious and satisfying, they don't require a lot of adaptation to be suitable for vegans.
So, if you're looking for a mushroom curry recipe that's creamy and comforting with a boost of protein, you're in the right place! There's so many reasons to love this recipe
Reasons You'll Love This Recipe
💚It's mildly spiced so the whole family can enjoy it. If you prefer a spicier kick, add some chili pepper flakes. Part of the beauty of this recipe is that it's flexible.
💚This mushroom curry only calls for ingredients you probably already have in your pantry. No exotic spices to hunt down here!
💚Chickpeas give this mushroom curry a huge protein boost, which is essential for vegan and vegetarian diets.
💚You can get creative! If you have other vegetables in your fridge, throw them into the pot. The more the merrier. In fact, if you don't like mushrooms in curry, feel free to substitute eggplant, zucchini, sweet potatoes or squash.
💚 This recipe is budget friendly!
💚Mu mushroom curry recipe is naturally vegan, gluten-free and nut-free.
Top Tip: If you love mushrooms, check out my mushroom bruschetta with balsamic and thyme.
🛒Ingredients
- Mushrooms: Naturally! I used chestnut mushrooms, but any variety will work. I've made this recipe with shiitake mushrooms as well as cremini mushrooms, and it's always great. You can even buy your mushrooms pre-sliced to cut down on prep time.
- Chickpeas: No need to soak and boil (unless you want to). All you need is a can of chickpeas, which is always on my vegan grocery list.
- Coconut Oil And Vegan Butter: A mixture of oil and butter is ideal for tempering the spices in curry.
- Red Onion: Red onions are milder than yellow onions, which is perfect for this mild, creamy curry.
- Coconut Milk: Coconut milk makes this mushroom curry extra creamy.
- Curry Spices: You can choose any curry spice you like, including garam masala.
- Garlic: Garlic stretches all the other flavors.
- Ginger: Warming ginger adds a background zing that works perfectly here.
- Tomato Paste: Tomato paste adds a deep, rich tomato flavor without all the liquid of canned or fresh tomatoes.
- Salt: Salt enhances all the other flavors. If you're on a low salt diet, it's fine to omit it though.
- Lime Juice: A squeeze of lime juice will balance out the sweetness of coconut milk.
👨🍳How To Make Mushroom Curry
- Step 1 - Saute Your Onions: In a large pot, melt your coconut oil and vegan butter over low heat. Add your red onion and saute for 5-7 minutes.
- Step 2 - Add Your Aromatics: Now add your garlic and ginger and saute for a further minute.
- Step 3 - Add The Spices: Stir in your curry powder and salt.
- Step 4 - Add Tomato Paste & Water: Next, add your tomato paste and water and bring everything to a gentle simmer.
- Step 5 - Cook The Mushrooms: Throw your mushrooms into the pot and saute until they release their juice, about 5 minutes.
- Step 6- Simmer The Curry With Coconut Milk: Pour in the coconut milk and bring your curry to a gentle simmer. Simmer over low heat for 10-15 minutes or until the curry is at the consistency you prefer. If you prefer a runnier curry simmer for 10 minutes ;15 minutes will yield a thicker curry.
- Step 7 - Squeeze In The Lime Juice: Finally, squeeze in the lime juice and garnish with cilantro.
- Step 8 - Serve: Serve with chutney and flat breads.
Chef's Tip
This recip is great for using up leftover vegetables in your fridge. You could add bell peppers, eggplants, spinach, zucchini or potatoes.
What To Serve With Mushroom Curry
- Basmati rice is a classic choice. If you have a rice cooker, all you need to do is dump the rice in with some water and flip the switch. See my rice cooker basmati rice recipe for the correct rice to water ratio.
- A soft flatbread like this vegan Turkish Bazlama would be perfect for mopping up the lovely curry sauce.
- A vegan raita would be lovely drizzled over the top of this mushroom curry.
❄️Storage Instructions
Refrigerator
Allow the curry to cool completely at room temperature. Next, transfer the cooled curry into an airtight container or a sealable freezer bag. Mushroom curry can be kept in the refrigerator for up to 3-4 days.
Freezer
Allow the curry to cool completely at room temperature. To freeze, portion the cooled curry into freezer-safe containers. It should stay fresh in the freezer for 2-3 months.
When you're ready to eat your mushroom curry, thaw it overnight in the refrigerator before reheating it thoroughly on the stovetop or in the microwave.
🙋Frequently Asked Questions
Ususally it takes about 5-7 minutes over medium heat. You should cook the mushrooms until they release their juices.
Yes! Let the curry cool fully before transferring it to an airtight container. Store in the freezer for up to 3 months. To reheat, allow the curry to defrost in the fridge overnight. Reheat on the stovetop over low heat, or in the microwave.
Absolutely! There's no gluten in this recipe.
43 Amazing Vegan Mushroom Recipes
You might want to check out my collection of the best vegan mushroom recipes on the internet.
More Mushroom Recipes
43 Amazing Vegan Mushroom Recipes
Creamy Dairy Free Mushroom Tetrazzini
Mushroom Bruschetta With Balsamic & Thyme
Mushroom Conserva - Pickled Mushrooms
Vegan Stuffed Portobello Mushrooms
The Ultimate Mushroom Jerky Recipe
📖 Recipe
Mushroom Curry
Ingredients
- 1 tablespoon coconut oil *or neutral cooking oil
- 1 tablespoon vegan butter
- 1 red onion chopped
- 3 cloves garlic
- 1½ teaspoons grated ginger
- 1 tablespoon curry powder *see note 1
- ½ teaspoon salt
- 2 tablespoons tomato paste
- ½ cup water
- 5 cups fresh mushrooms sliced
- 1 14 ounce can coconut milk
- 1 14 ounce can chickpeas drained and rinsed
- juice of one lime
Instructions
- Heat the coconut oil and vegan butter in a large pot over low heat.
- Add the red onion and saute for 5-7 minutes, or until translucent. Add the garlic and ginger and saute for an additional minute. Stir in the curry powder and salt.
- Add the tomato paste and water to the pot. Bring to a simmer.
- Add the mushrooms and saute until they begin to reduce their juices - about 5 minutes. Stir in the chickpeas and coconut milk and simmer for 10 minutes, or until the curry begins to thicken. *see note 2
- Squeeze the lime juice into the curry and garnish with cilantro.
- Serve with rice and flat breads.
Notes
- Choose any curry spice you like. Garam masala and korma spices both work well here.
- If you like a thinner curry, only simmer for 7-10 minutes. Simmering for 15 minutes will yield a thicker curry.
- Please note that the nutrition and calorie calculations do not include rice or flat breads.
Elizabeth
This was great! Made it a few nights ago and am thinking of making it again tonight! Thank you for sharing!