Mushroom Curry Recipe
Mushroom Curry Recipe is a flavorful Indian-inspired dish made by cooking fresh mushrooms with spices, tomatoes, and almond milk to create a creamy, savory sauce. The combination of aromatic spices and tender mushrooms results in a satisfying vegetarian meal. This easy-to-make recipe offers a rich taste, perfect for serving with rice or bread, and is enjoyed by many for its comforting flavours.
Equipment
- Large skillet or pan
- Wooden spoon or spatula
- Knife and chopping board
- Grater (for ginger)
- Measuring spoons and cups
Ingredients
- 400 grams fresh mushrooms sliced
- 2 tablespoons olive oil
- 1 ½ cups almond milk
- 2 tablespoons curry powder
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 2 medium tomatoes chopped or pureed
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder adjust to taste
- ½ teaspoon salt adjust as needed
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Fresh cilantro leaves for garnish
Instructions
Start With The Aromatics:
- Heat some olive oil in a big pan over medium heat. Toss in the cumin seeds and let them pop for about half a minute until you can smell their fragrance.
Saute The Onions, Garlic, And Ginger:
- Add finely chopped onions and cook them for 5 to 6 minutes until they turn soft and clear. Then, stir in the minced garlic and freshly grated ginger, cooking for another minute or two until the aroma fills the kitchen.
Add The Spices:
- Sprinkle in turmeric, coriander, curry powder, red chili powder, paprika, black pepper, and a pinch of salt. Mix everything well so the onions are coated evenly. Let the spices cook for a minute or two to bring out their flavors.
Cook The Tomatoes:
- Pour in the chopped or pureed tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes soften and you see the oil start to separate from the mixture.
Add The Mushrooms:
- Throw in the sliced mushrooms and give it a good stir so they soak up the spices. Let them cook for around 5 minutes until they release their moisture and start to soften.
Pour In The Almond Milk:
- Slowly add the almond milk while stirring constantly. Bring it to a gentle simmer, then turn the heat down low. Let it cook for 8 to 10 minutes, stirring now and then, until the curry thickens just a bit.
Finish With Garam Masala:
- Sprinkle garam masala over the curry, mix it in, and cook for another couple of minutes.
Garnish And Serve:
- Take the pan off the heat and sprinkle fresh cilantro on top. Serve it warm with steamed rice, naan, or your favorite bread.
Notes
I like to serve this curry with basmati rice or warm naan bread to soak up all the rich sauce. If you want it creamier, add a splash more coconut milk at the end. For a tangier twist, squeeze some fresh lemon juice right before serving.