This Easy Mushroom Curry is ready in under 15 minutes, cooked in one pan and makes a delicious and healthy alternative for a weekend curry or a simple weeknight meal. A hearty and filling curry doesn't need any meat in it, especially when you use mushrooms which have a super meaty texture and also give it some extra creaminess.
We love a homemade curry and providing you have a good selection of herbs and spices in your cupboard, you can throw one together with pretty much anything else you have. Mushroom curry is one of our favourites to make because it is so quick to make, it's really creamy and tastes far more indulgent than it is, as this is only 134 calories.
This easy curry is all cooked in one pan (less washing up is always a win for me) and is a great curry for people that don't like anything too spicy and prefer a creamy mild curry. You can always add a sprinkle of chilli flakes on top before serving for those that like their curry spicier.
- Oil - You can use olive oil or vegetable oil.
- Onion - You can use a small brown onion or shallots, which have a sweeter taste.
- Mushrooms - The key to a really good mushroom curry is to use a few different varieties of mushrooms, so you get a mixture of texture and flavour. If you want to keep this a really cheap meal, then just use basic mushrooms. But if you can afford to spend a little bit more, then you will certainly taste the difference. We used oyster, shiitake and standard common mushrooms and I think the shiitake really adds some extra flavour to it, whilst the oyster mushrooms are quite creamy. Portobello mushrooms will add a real meaty texture and wild mushrooms will provide a nutty flavour.
- Garlic and Ginger - You can either crush/grate your own or use 2 teaspoon of garlic and ginger paste in a jar.
- Curry powder - This is where most of the flavour comes from. We saved time by using ready made curry powder, but you could make your own spice blend if you prefer. You could also use curry paste, which would have more of an intense flavour.
- Tomatoes - This is where the majority of the curry sauce comes from. Try to use the best quality tinned tomatoes you can, because the cheaper ones tend to be really watery and you don't want a watery curry sauce.
- Tomato puree - This helps to add flavour and colour.
- Coconut milk - This makes the mushroom curry creamy, but still keeps it vegan. We used light coconut milk in this recipe, but you can use full fat which will add more flavour.
- Stock - This loosens up the sauce a little. Use vegetable or mushroom stock to keep it vegan.
- Lime - Adds lots of freshness and lightens the mushroom curry up.
- Coriander (cilantro) - Finishes the curry off.
A full ingredients list with measurements is in the recipe card below.
How to make mushroom curry - Step by step
One: Heat the oil in a large pan and add the mushrooms, onion, garlic and ginger and gently cook for 2-3 minutes until softened.
Two: Add the curry powder and stir.
Three: Put the chopped tomatoes, tomato puree, coconut milk and stock in the pan and mix together.
Four: Simmer for 10 minutes. Squeeze in the lime juice and stir just before finished.
Why should you try it?
- Quick and easy - This mushroom curry is ready in under 15 minutes and is really simple to make. Perfect for a busy weeknight.
- Meat free - If you are looking to eat more meat free meals, then this is perfect because the mushrooms have a nice meaty texture and it's a great ingredient for a meat free curry.
- Great way to use mushrooms - If you have lots of mushrooms to use up, but are not sure what to do with them, this is the best recipe to start with.
- Adaptable - Use this recipe as a base and then adapt with different vegetables to suit what you have.
- Restaurant style curry - We love a trip to the local Indian restaurant, or an Indian takeaway. But to save money we can make this restaurant style curry at home and it's really budget friendly.
Health benefits of mushrooms
Mushrooms are a good source of vitamin D, and are actually one of the only non-animal sources of the vitamin. Whether grown inside or outside, they are exposed to UV light which increases their concentration of vitamin D.
Mushroom Curry can be low in calories and carbs and make a nice light meal. Mushrooms are really nutritious too and a great source of B vitamins and potassium.
This is a really simple curry, so you don't want to over complicate it too much. However, you can add some different vegetables if you want to bulk it out a little, and add more nutrients. We like adding some peppers, aubergine and courgette to it, although that is far from traditional. Give the curry a green boost by stirring in some spinach or kale.
If you want to add some protein to this vegan curry, then some canned chickpeas or butterbeans is an easy way to do that. You could add lentils too
What to serve with mushroom curry
Curry goes perfectly with rice, which soaks up all that incredible creamy sauce. If you want something quick and easy, then try our Microwave Rice, or why not try our Turmeric Rice for something a little different? You could swap rice for quinoa for a protein boost.
You could even skip serving it with anything else, and just add some cooked potatoes to the curry and cook with the sauce.
If you want to take this curry to the next level, then stir a couple of spoonfuls of mango chutney in before serving. You won't miss it if you don't, but it does add something a little bit special and a touch of sweetness to it.
Soft and fluffy bread is always a good option with curry too, so why not try making our Homemade Flatbreads - they are so simple. And then dip them in some of our homemade cucumber raita. If you want lots of flavour, then try our Peshwari Naan.
Store: Leftovers can be kept in an air tight container in the fridge for up to 4 days.
Freeze: You can freeze this curry once it has cooled down, but I find that once defrosted it does go a bit watery. Because this is so quick and easy to cook from fresh, I would recommend cooking this from scratch each time if you can.
Defrost: You can defrost it in the fridge overnight.
Reheat: You can either reheat it in the microwave or in a hot pan. Make sure it is piping hot before serving.
Frequently asked questions
There are just 134 calories in a portion of the curry. Adding sides will change the nutritional information of the serving.
You can either peel the skin off the mushrooms, or you can use a wet paper towel to wipe away the dirt and then use a dry paper towel to dry the mushrooms.
This recipe uses thinly sliced mushrooms. However, if you wanted more of a chunky texture, then you could dice them in to larger chunks.
Cooking time is just 12 minutes.
Yes, this is vegan.
As long as you make sure there is no cross contamination, then this can be a gluten free curry.
This is a mild curry. However, you can always add some cayenne to the curry, or sprinkle some red chilli flakes on before serving.
If you have problems with the consistency of the curry, then we have some tips for you. If it is too thick, then you can thin it out with some more stock. This has probably happened because it was cooked at too high a heat. If the sauce is too thin, then simmer it for a bit longer before serving.
• You don't want to chop the mushrooms in to too small pieces, as they will get lost in the sauce. Keep them nice and chunky.
• If you want to add a bit of a protein hit to this curry, but still keep it vegan, then add in a tin of drained chickpeas or cooked lentils when you add the tomatoes.
• Want a spicier curry? Either add some chilli powder when cooking, or a sprinkle or chilli flakes before serving.
• Take this curry to the next level by stirring in a couple of tablespoons of mango chutney before serving.
• If you want to give this curry a green veggie boost, stir in a couple of handfuls of spinach 2-3 minutes before it is ready.
• Add a little crunch to this curry by serving with some cashew nuts on top.
• An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).
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Easy Mushroom Curry
- 1 teaspoon olive oil
- 1 medium onion diced
- 400 g mixed mushrooms chopped in to large chunks
- 2 garlic cloves crushed
- 1 tablespoon fresh ginger grated
- 2 tablespoon curry powder
- 400 g chopped tomatoes canned
- 2 tablespoon tomato puree
- 200 ml light coconut milk
- 100 ml vegetable stock
- 0.5 lime (juice only)
- Fresh coriander to serve
- Heat the oil in a large pan and add the mushrooms, onion, garlic and ginger and gently cook for 2-3 minutes until softened.1 medium onion, 400 g mixed mushrooms, 2 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon olive oil
- Add the curry powder and stir.2 tablespoon curry powder
- Put the chopped tomatoes, tomato puree, coconut milk and stock in the pan and mix together.400 g chopped tomatoes, 2 tablespoon tomato puree, 100 ml vegetable stock, 200 ml light coconut milk
- Simmer for 10 minutes. Squeeze in the lime juice and stir just before finished.0.5 lime
- Serve with rice and coriander on top.Fresh coriander to serve
- You don't want to chop the mushrooms in to too small pieces, as they will get lost in the sauce. Keep them nice and chunky.
- If you want to add a bit of a protein hit to this curry, but still keep it vegan, then add in a tin of drained chickpeas when you add the tomatoes.
- Want a spicier curry? Either add some chilli powder when cooking, or a sprinkle or chilli flakes before serving.
- Take this curry to the next level by stirring in a couple of tablespoons of mango chutney before serving.
- If you want to give this curry a green veggie boost, stir in a couple of handfuls of spinach 2-3 minutes before it is ready.