Creamy Mushroom Coconut Curry for Ultimate Comfort Food

This Creamy Mushroom Coconut Curry is the ultimate comfort food, featuring roasted mushrooms and rich coconut milk for a flavorful vegan dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry

14 oz Chestnut Mushrooms Umami flavor and meaty texture; portobello is a great substitute.
1 small Red Onion Adds sweetness and depth; yellow onion works well too.
2 tsp Curry Powder Infuses the dish with warmth and spice.
1 tsp Smoked Paprika Contributes smoky aroma and color; omit for a non-smoky flavor.
½ tsp Garlic Powder Enhances overall flavor; use fresh garlic for more potency.

For the Sauce

Olive or Vegetable Oil Essential for roasting; swap with any cooking oil you prefer.
3 cloves Garlic Fresh garlic adds bold flavor; adjust amount to suit your taste.
2 tsp Ginger Grated introduces warmth and zest; substitute with ground ginger if fresh isn't available.
1 tsp Ground Cumin Integral for earthy flavor; freshly ground offers best result.
½ tsp Turmeric Adds vibrant color and health benefits.
½ tsp Chili Powder Provides heat; modify according to your spice preference.
1 Tbsp Garam Masala Enhances the curry with fragrant spices.
1 tsp Sugar Balances flavors; use maple syrup for a vegan-friendly option.
1 Tbsp Tomato Paste Deepens and enriches the sauce.
⅓ cup Vegetable Broth Adds liquid and extra flavor.
14 oz Canned Coconut Milk Provides delicious creaminess; opt for full-fat for richness.
2-3 Tbsp Cilantro Adds a refreshing touch; substitute with parsley if desired.
1 Lemon For squeezing to brighten the dish.
Salt and Pepper Essential for seasoning; adjust to your taste.

Equipment

Oven
Baking tray
Sauté Pan
measuring spoons
Knife
Cutting Board

Method

Step-by-Step Instructions

Preheat your oven to 200°C (400°F). In a baking tray, toss chestnut mushrooms and sliced red onion with olive oil, curry powder, smoked paprika, garlic powder, salt, and pepper until evenly coated. Roast for 20 minutes.
Heat a splash of oil in a wide sauté pan over medium heat. Add minced garlic and grated ginger, cooking for about 2-3 minutes until fragrant.
Incorporate ground cumin, turmeric, and chili powder into the pan with garlic and ginger. Stir continuously for 1-2 minutes.
Pour in tomato paste, vegetable broth, and coconut milk. Stir and bring to a gentle simmer, allowing sauce to thicken for 5-7 minutes.
Fold the roasted mushrooms and onions into the simmering sauce. Add sugar and chopped cilantro, and let it simmer for another 2-3 minutes.
Squeeze fresh lemon juice over the dish before serving. Serve with basmati rice or naan, garnished with extra cilantro and lemon wedges.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 50gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 700mgPotassium: 500mgFiber: 7gSugar: 5gVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth to maintain creaminess.

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