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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 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

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
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