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.
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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.
If you are looking for some other curry recipes to try, then why not try our Slow Cooker Beef Curry, Paneer Curry, Cauliflower and Potato Curry or 10 Minute Chickpea and Spinach Curry.
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Why You Will Love 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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
- 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.
Variations
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
How to Make Mushroom Curry
- Step 1: Heat the oil in a large pan and add the mushrooms, onion, garlic and ginger and gently cook for 2-3 minutes until softened.
- Step 2: Add the curry powder and stir.
- Step 3: Put the chopped tomatoes, tomato puree, coconut milk and stock in the pan and mix together.
- Step 4: Simmer for 10 minutes. Squeeze in the lime juice and stir just before finished.
Serving Suggestions
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.
If you want a little more colour, then our Cucumber Tomato Salad or Carrot and Coriander Salad go well with a curry.
Storage
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.
Dannii's Top Tips
- You don't want to chop the mushrooms into 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).
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 into larger chunks.
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.
More Mushroom Recipes
If you've tried this simple mushroom curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Easy Mushroom Curry (Mushroom Masala)
Ingredients
- 1 teaspoon of Olive oil
- 1 Onion - diced
- 400 g (1.75 cups) of Mixed mushrooms - chopped in to large chunks
- 2 Garlic clove - crushed
- 1 tablespoon of Fresh ginger - grated
- 2 tablespoon of Curry powder
- 400 g (2.5 cups) of Chopped tomatoes - canned
- 2 tablespoon of Tomato puree
- 200 ml (1 cups) of Light coconut milk
- 100 ml (0.5 cups) of Vegetable stock
- 0.5 Lime - (juice only)
- Fresh coriander (cilantro) - to serve
Instructions
- Heat 1 tsp of Olive oil in a large pan and add400 g of Mixed mushrooms, 1 Onion, 2 Garlic clove and 1 tbsp of Fresh ginger and gently cook for 2-3 minutes until softened.
- Add 2 tbsp of Curry powder and stir.
- Put 400 g of Chopped tomatoes,2 tbsp of Tomato puree, 200 ml of Light coconut milk and 100 ml of Vegetable stock in the pan and mix together.
- Simmer for 10 minutes. Squeeze in the juice of 0.5 Lime and stir just before finished.
- Serve with rice and Fresh coriander (cilantro) on top.
Recipe Tips
- 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Jacqueline Debono says
I'm going to save this recipe for meatless Mondays! I love curry and I love mushrooms so this dish has my name on it!
Toni says
This was really delish! Such a great way to eat mushrooms!
Heidy L. McCallum says
I cannot begin to tell you how well this wonderful recipe went over with the entire family. I will be making it again very soon--- Thanks for the tips and wonderful instructions that were easy to follow.
kim says
Yum! What a fabulous dinner! The whole family gobbled it up!
Annie @ Annie's Noms says
Only 134 calories per serving, sign me up!! This looks delicious. I love that you've managed to create a wonderful looking curry that's guilt free! Now I don't have to wait until the weekend to enjoy curry!
Patty says
I love curry anything and mushrooms are indeed kind of meaty and filling, this goes right on my meal plan, thanks for sharing!
Cliona says
This mushroom curry looks packed with flavour! Definitely one for my healthy 'Fakeaway' nights!
Matt Ivan says
I used to not like mushrooms but now they are one of my favorites. This recipe is an awesome way to get lots of mushrooms in my diet!
Kristine says
You had me at easy! The only thing I didn't have on hand for this recipe was the light coconut milk. What a tasty meatless meal, thank you!
Amber T says
I’m not sure I could get my husband to eat a mushroom only dish, but if I added some steak to this I think it would be lovely. Thanks for the idea Dannii!
Katie says
We really need to eat more meat free meals and this looks like an easy one to start with, especially as we all enjoy mushrooms.
Heidy L. McCallum says
What a wonderfully easy to meal to make in no time flat. We made this a short time ago and it turned out perfect.
Demeter says
This was so delicious and everyone went back for seconds. I'll be adding this into our regular dinner rotation, thanks!
Danielle Wolter says
Made this mushroom curry and it was incredible! Super east to make and great flavor. Even better left over :-)
Amy | The Cook Report says
I love that mushrooms give that meaty texture.