Go Back
–+ servings
Creamy Mushroom Coconut Curry

Creamy Mushroom Coconut Curry: A Flavorful Vegan Delight

A delightful vegan dish featuring a rich, creamy coconut milk sauce with roasted mushrooms. Perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 500 g Chestnut Mushrooms Can swap for Portobello or button mushrooms.
  • 1 medium Red Onion Can use half if large.
  • 2 tbsp Curry Powder Adjust to taste.
  • 1 tsp Smoked Paprika Use regular paprika as alternative.
  • 1 tsp Garlic Powder Fresh garlic works as well.
  • 2 tbsp Olive or Vegetable Oil Any neutral oil will work.
For the Creamy Coconut Sauce
  • 2 cloves Garlic Crushed or chopped.
  • 1 inch Ginger Freshly grated.
  • 1 tsp Ground Cumin Substitute with coriander for a twist.
  • 1 tsp Turmeric Stay for health benefits.
  • 1 tsp Chili Powder Adjust to your spice tolerance.
  • 1 tbsp Garam Masala Essential Indian spice.
  • 1 tbsp Sugar Maple syrup works as a vegan alternative.
  • 2 tbsp Tomato Paste Swap with fresh diced tomatoes if available.
  • 2 cups Vegetable Broth Use chicken broth for non-vegans.
  • 1 can Canned Coconut Milk Full-fat recommended.
  • 1/4 cup Cilantro (Coriander) Use parsley if unavailable.
  • 1 tbsp Lemon Juice.
  • Salt and Pepper To taste.

Equipment

  • baking dish
  • Sauté pan
  • Measuring spoons
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Gather all ingredients and equipment.
  2. Combine quartered mushrooms and sliced red onions in a baking dish. Drizzle with olive oil and sprinkle with spices. Toss to coat and roast for 20 minutes.
  3. In a sauté pan, heat a tablespoon of oil over low heat. Add crushed garlic and grated ginger, sauté for 2-3 minutes until fragrant.
  4. Stir in tomato paste and cook for 2 minutes until it darkens. This enhances the sauce richness.
  5. Pour in vegetable broth, whisk to combine, and simmer for about 5 minutes until thickened.
  6. Reduce heat and stir in coconut milk and sugar. Simmer for 5-7 minutes until creamy.
  7. Add roasted mushrooms and onions to the sauce, along with cilantro and lemon juice. Mix well.
  8. Serve warm with rice or naan. Garnish with lemon wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. Freezing is also an option for longer storage.

Tried this recipe?

Let us know how it was!