Easy Mushroom Curry and brown rice on a white plate
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5 from 20 votes

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.
Prep Time3 mins
12 mins
Total Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 134kcal
Author: Dannii


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


  • 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.



  • 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.


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