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mushroom curry in a bowl with pita being dipped in
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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
Cost $1.50 per person

Equipment

  • pressure cooker

Ingredients

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

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

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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