Easy Mushroom Curry

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. 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.

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 us) 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.

How To Make a Mushroom Curry - Step by Step:

One: Heat the oil in a large pan and add the mushrooms, onion, garlic and ginger and gently cook for 2-3 minutes until softened.
Two: Add the curry powder and stir.
Three: Put the chopped tomatoes, tomato puree, coconut milk and stock in the pan and mix together.
Four: Simmer for 10 minutes. Squeeze in the lime juice and stir just before finished.
Five: Serve with rice and coriander on top.

How To Make a Creamy Curry

The "secret" to the creaminess of this curry is the coconut milk we have used in it. We have used just enough to make it creamy, without giving it an overpowering coconut flavour - there is just a hint.

Using coconut milk means that this is a vegan curry too. However, if you aren't a fan of coconut, you could always swap it for something like cream, yoghurt or creme fraiche, but they would need to be stirred in right at the end.

Is This Curry Healthy?

This is a lean and healthy meat free curry, and just 134 calories for a portion. Most of those calories come from the coconut milk, which is quite high in calories, but a little bit does go a long way. Mushrooms are a good source of fibre and protein, as well as vitamin D and B.

Mushrooms are a delicious low calorie ingredient to use to bulk your meals out. If they aren't filling enough for you, you could always cook some chicken breasts in a pan first, and then follow the rest of this recipe.

What Mushrooms To Use

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.

What To Serve With This Vegan Curry

We served ours with some rice, which is fairly standard for a curry, but why not try our Turmeric Rice? However, whenever we have leftovers of this curry we tend to serve it in a different way. You can put it on top of a baked potato, use it as a quesadilla filling or even mix it in to some pasta. 

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.

Can You Freeze This Curry?

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.

Other Mushroom Recipes To Try:

Mushroom and Spinach Risotto
Best Mushroom Sauce
Mushroom Stroganoff
Creamy Mushroom Pasta
Mushroom Ravioli
Garlic Mushroom Quesadillas
Creamy Mushroom Soup with Wild Rice

Extra 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.

If you’ve tried this, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

DON’T FORGET TO RATE THE RECIPE ↓

Easy Mushroom Curry

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.

5 from 23 votes

Pin Recipe Print Recipe

Course: Main Course

Cuisine: Indian

Prep Time: 3 minutes

12 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 134kcal

Ingredients

UK measures - US measures

• 1 tsp olive oil1 tsp olive oil
• 1 medium onion diced1 medium onion diced
• 400 g mixed mushrooms chopped in to large chunks400 g mixed mushrooms chopped in to large chunks
• 2 garlic cloves crushed2 garlic cloves crushed
• 1 tbsp fresh ginger grated1 tbsp fresh ginger grated
• 2 tbsp curry powder2 tbsp curry powder
• 400 g chopped tomatoes400 g chopped tomatoes
• 2 tbsp tomato puree2 tbsp tomato puree
• 200 ml light coconut milk200 ml light coconut milk
• 100 ml vegetable stock100 ml vegetable stock
• 0.5 lime (juice only)0.5 lime (juice only)
• Fresh coriander to serveFresh coriander to serve

Instructions

• Heat the oil in a large pan and add the mushrooms, onion, garlic and ginger and gently cook for 2-3 minutes until softened.
• Add the curry powder and stir.
• Put the chopped tomatoes, tomato puree, coconut milk and stock in the pan and mix together.
• Simmer for 10 minutes. Squeeze in the lime juice and stir just before finished.
• Serve with rice and coriander on top.

Notes

• 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

Serving: 1portion | Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Sodium: 299mg | Potassium: 616mg | Fiber: 5g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 15.4mg | Calcium: 58mg | Iron: 2.6mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe 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.