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Home > Quick & Easy > Mushroom Curry Recipe (Keto/Vegan)

Mushroom Curry Recipe (Keto/Vegan)

October 28, 2020 by Denise Browning 4 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy FreeVegetarianKeto

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This mushroom curry recipe is quick and easy to prepare either on the stovetop or in the Instant Pot or pressure cooker. It is healthy, creamy, and very delish, making a hearty weeknight meal, just like our coconut chicken curry and cauliflower curry soup. It’s also keto, gluten-free, vegan, and vegetarian.

mushroom curry in a bowl witha peice of pita being dipped in

What’s curry?

Curry is a dish that originated in the Indian subcontinent that uses a blend of herbs and spices such as ground turmeric, cumin, coriander, ginger, and either fresh or dried chilies.  It can vary from one place to another. In southern India, curry leaves are also used in the dish. Although there are dry curries, most are saucy and similar to a stew.

Some confuse curry, the dish, with curry, the blend of spices.

Curry, the blend of spices, may include quite a range of different spices, depending on the location and which animal or plant-based protein is being cooked. Curry powder itself is a Western creation from the 18th century.

Outside of the Indian subcontinent, curry is also used to describe spice pastes or stews prepared with coconut milk, which are often eaten over rice (like the Filipino ginataang and the Thai gaeng).

Types of Curry

There are 2 types of curry:

  • Dry – cooked with a small amount of liquid that evaporates, leaving the other ingredients coated with the spice mixture. Japanese dry curry is one of those dishes.
  • Wet – the most common type.  These are saucy and call for broth, coconut cream or coconut milk, cream or yogurt, and/or tomato purée, just like our mushroom curry.

What type of mushrooms to use

There are basically 2 ways to make a tasty mushroom curry. You can either use a variety of the best mushrooms, such as maitake, porcini, and shitake– or you use the cheap white button mushroom along with other flavorful ingredients (like I did).

If you are looking for more a meaty texture, Portobello mushrooms make an affordable choice.

a bowl of the stew being spooned

Ingredient and Substitutions

  • Olive oil – you may use any other type of oil
  • Onion – I used white onion but you can use yellow instead.
  • Mushrooms – I used white button mushrooms but you may use Portobello, other variety, or a mix of them.
  • Garlic – if you don’t have fresh, you may use the paste from a jar.
  • Fresh ginger– if you don’t have this at home, you may replace with ginger powder (1/3 of the amount called in the recipe)
  • Curry powder – it is essential in this recipe but you may use masala if you prefer to, making a mushroom masala curry.
  • Tomato sauce – diced or crushed tomatoes are a suitable substitute
  • Tomato purée – although not exactly the same, tomato paste is a good alternative and will make the dish tastier because it is concentrated.
  • Coconut milk – you may use coconut cream to keep it vegan or simply use heavy cream, half-and-half, or yogurt instead for a vegetarian Indian mushroom curry.
  • Vegetable broth or stock – you may use other types of stock such as chicken.
  • Lime juice – if you don’t have this on hand, use lemon juice or even red wine vinegar.
  • Cilantro – if you hate this herb, use parsley instead.

How to make mushroom curry in the Instant Pot or pressure cooker

image collage showing how to make mushroom curry in 4 steps

  1. Press the sauté function and let it heat for about 5 minutes. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute. SEE PIC. 1
  2. Then stir in both the curry powder and chili powder, the tomato sauce and puree, coconut milk, and stock. SEE PIC. 2
  3. Cancel the sauté function, lock the lid, turn the valve, and set on manual high pressure for 3 minutes. If you have a pressure cooker, you may press the stew button and then manually set for 3 minutes. SEE PIC. 3 Do a quick release.
  4. Then stir in the lime juice and serve with the cilantro on top.  SEE PIC. 4

How to make mushroom curry on the stovetop

  1. Heat a nonstick pot or Dutch pan over medium heat, add the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every  now and then. Add the garlic and ginger and cook for 1 minute.
  2. Then stir in both the curry powder and chili powder, the tomato sauce and purée, coconut milk, and stock.
  3. Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let it simmer for about 10 minutes. Stir in lime juice and serve with the cilantro on top.

NOTE: Curious about how does a pressure cooker work? Also print our cooking time charts! 

Cooking Tips

  • Make sure to keep the mushroom chunky because if you chop them into small pieces they will get lost in the sauce.
  • If you want to add other plant-based protein such as canned chickpeas, drain and add when mixing the tomato sauce.
  • Want a spicier curry? Add a hot sauce such as harissa or pepper flakes.
  • Add extra flavor by serving the mushroom curry with a few tablespoons of mango chutney.
  • You may add other vegetables before cooking (chop them into similar sizes if possible so that  they cook evenly), or you may add 1-2 cups of spinach and let it sit for 2-3 minutes before adding the lime juice.

a plate of mushroom curry over rice and with pita on the side

What to serve it with

You may serve over rice and/or with naan, preferably. Or, if you don’t mind having it with Western sides, mashed potatoes, creamy polenta, or this Irish soda bread pair well with this easy mushroom curry.

Is this mushroom curry recipe healthy?

This is a lean and healthy dish, loaded with low-carb vegetables such as mushrooms which are a good source of fiber and protein, as well as vitamins B and D. Moreover, it contains just 174 calories per portion.

Note that most of those calories come from coconut milk, which makes this curry creamy. But you may replace it with Greek yogurt if you wish.

Storage

Store mushroom curry in an airtight container in the fridge for up to 4 days. You may freeze it for up to 2 months, but be aware that once thawed it becomes a bit watery. One thing that you can do to fix it is to reheat, uncovered, over low heat, and let the sauce reduce a little bit. Then stir in and mix well a few spoonfuls of either coconut cream or yogurt. They have a thick consistency and will make the curry creamy again.

Other Dinner Recipes: 

  • Lentil Coconut Curry
  • Chicken Satay Curry
  • Shrimp in Coconut Sauce
  • Chicken in Lime Coconut Sauce

 

PIN & ENJOY!

close up of a bowl of stew

#commissionearned

 

mushroom curry in a bowl with pita being dipped in
Print Pin
5 from 2 votes

Mushroom Curry Recipe

This mushroom curry recipe is quick and easy to prepare either on the stovetop or in the Instant Pot or pressure cooker. It is healthy, creamy, and very delish, making a hearty weeknight meal. It’s also keto, gluten-free, vegan, and vegetarian.
Course:Main Course
Cuisine:Indian
Keywords:dinner recipe, mushroom curry, stew recipe
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 4
Calories174 kcal
Author Denise Browning
Cost $1.50 per person

Equipment

  • pressure cooker

Ingredients

  • 1 tsp olive oil
  • 1 medium onion diced
  • 1 lb mushrooms sliced
  • 2 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder
  • ¼ tsp chili powder
  • 1 ½ cups tomato sauce
  • 2 tbsp tomato puree or paste
  • ¾ cup full-fat coconut milk
  • ¼ cup vegetable stock or broth
  • 1 lime juiced
  • 2 tbsp chopped cilantro
US Customary - Metric

Instructions

  • Press the sauté function and let it heat for about 5 minutes. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
  • Then stir in both the curry powder and chili powder, the tomato sauce and puree, coconut milk, and stock.
  • Cancel the sauté function, lock the lid, turn the valve, and set on manual high pressure for 3 minutes. If you have a pressure cooker, you may press the stew button and then manually set for 3 minutes. Do a quick release.
  • Then stir in the lime juice and serve with the cilantro on top.

Recipe Video

Recipe Notes

Possible add-ins before cooking in the Instant Pot: chunks of carrots, peas, butternut squash, rinsed canned chickpeas, etc.
How to make mushroom curry on the stovetop
  1. Heat a nonstick pot or Dutch pan over medium heat, add the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
  2. Then stir in both the curry powder and chili powder, the tomato sauce and purée, coconut milk, and stock.
  3. Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let it simmer for about 10 minutes. Stir in lime juice and serve with the cilantro on top.
Cooking Tips
  • Make sure to keep the mushroom chunky because if chop them into small pieces they will get lost in the sauce.
  • If you want to add other plant-based protein such as canned chickpeas, drain and add once mixing the tomato sauce.
  • Want a spicier curry? Add a hot sauce such as harissa or pepper flakes.
  • Add extra flavor but serving the mushroom curry with a few tablespoons of mango chutney.
  • You may add other vegetables before cooking (chop them into similar size if possible so they cook evenly), or you may add 1-2 cups of spinach and let sit for 2-3 minutes before adding the lime juice.
Storage
Store mushroom curry in an airtight container in the fridge for up to 4 days. You may freeze it for up to 2 months but be aware that once thawed it becomes a bit watery. One thing that you can do to fix it, it is to reheat, uncovered, over low heat, and let the sauce reduce a little bit. Then stir well a few spoonfuls of either coconut cream or yogurt. They have a thick consistency and will make the curry creamy again.

Nutrition

Calories: 174kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Sodium: 560mg | Potassium: 897mg | Fiber: 5g | Sugar: 8g | Vitamin A: 563IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

 

 

 

 

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Filed Under: American Recipes, Dairy-Free, Dinner in 30 Minutes or Less, Gluten-Free, Keto, Low Carb Meals, Pressure Cooker, Quick & Easy, Vegetarian, Weeknight Meals/Dinner Tagged With: low carb meals

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Comments

  1. 2pots2cook

    October 30, 2020 at 12:01 pm

    5 stars
    Delicious and so healthy week dinner ! So comforting for this season !

    Reply
  2. Josiah - DIY Thrill

    November 2, 2020 at 5:54 pm

    I love how you can make this mushroom curry in the Instant Pot!

    Reply
    • Denise Browning

      November 2, 2020 at 6:26 pm

      Thank you! Yes this mushroom curry recipe is quick and easy to make in the Instant Pot or Pressure cooker.

      Reply
  3. Raymund

    November 3, 2020 at 12:25 pm

    5 stars
    Do you still have leftovers? If yes I can come over and finish all of that, I am such a sucker for mushrooms.

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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