16 Delicious Mushrooms Curry Recipes Spicy and Savory

Kick off your culinary adventure with our mouthwatering collection of 16 Delicious Mushroom Curry Recipes that promise to spice up your mealtime! Whether you’re craving something fiery or leaning towards savory, these dishes are perfect for cozy nights in or impressing guests. Dive into the world of flavors where mushrooms take center stage, and let’s turn your kitchen into a curry paradise. Ready to explore?

Creamy Coconut Mushroom Curry

Nothing beats the comfort of a warm, creamy curry on a busy weeknight, and this Creamy Coconut Mushroom Curry is my go-to when I need something both comforting and easy to whip up. It’s a dish that reminds me of the time I stumbled upon a similar recipe during a rainy evening, and since then, it’s been a staple in my kitchen.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (I like the sweetness it adds)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 1 lb mushrooms, sliced (I prefer cremini for their meaty texture)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 tbsp curry powder (adjust based on your spice tolerance)
• 1 tsp turmeric (for that golden hue and earthy flavor)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro for garnish (adds a fresh pop of color and flavor)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the sliced mushrooms to the skillet, increasing the heat to medium-high. Cook until the mushrooms release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Pour in the coconut milk, then sprinkle the curry powder and turmeric over the mixture. Stir well to combine all the ingredients.
6. Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld. Tip: Stir occasionally to prevent the coconut milk from sticking to the bottom.
7. Season with salt to taste, then remove from heat.
8. Garnish with fresh cilantro before serving.

Best enjoyed with a side of fluffy basmati rice or warm naan bread, this curry boasts a velvety texture and a harmonious blend of earthy and spicy flavors. For an extra touch, I sometimes sprinkle crushed peanuts on top for a bit of crunch.

Spicy Thai Mushroom Curry

Craving something that packs a punch and warms the soul? I recently stumbled upon this Spicy Thai Mushroom Curry during a rainy evening when I was desperate for something vibrant and comforting. It’s become my go-to dish whenever I need a quick flavor getaway.

Ingredients

• 2 cups coconut milk (I love using full-fat for that creamy texture)
• 1 tbsp red curry paste (adjust based on your heat preference)
• 1 lb mixed mushrooms, sliced (cremini and shiitake are my favorites for their meaty texture)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 tbsp fish sauce (for that authentic umami kick)
• 1 tsp brown sugar (balances the heat perfectly)
• 1 lime, juiced (fresh is always better)
• 1/4 cup basil leaves (Thai basil if you can find it)
• 2 tbsp vegetable oil (my kitchen staple)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering.
2. Add the red curry paste and stir for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the paste.
3. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
4. Add the sliced mushrooms and red bell pepper. Simmer for 10 minutes, or until the vegetables are tender. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in the fish sauce and brown sugar, adjusting the seasoning to your liking. Simmer for another 2 minutes.
6. Remove from heat and squeeze in the lime juice, stirring well. Tip: Adding lime juice off the heat preserves its vibrant flavor.
7. Garnish with basil leaves before serving.

Velvety coconut milk coats each mushroom slice, while the lime and basil cut through the richness for a perfectly balanced dish. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Garlic Butter Mushroom Curry

Every time I stumble upon a pack of fresh mushrooms at the market, I can’t help but think of the rich, earthy flavors they bring to any dish. This Garlic Butter Mushroom Curry is my go-to comfort food, blending the warmth of spices with the creamy texture of coconut milk. It’s a dish that reminds me of cozy evenings spent in the kitchen, experimenting with flavors.

Ingredients

• 2 tbsp unsalted butter (I always keep mine extra creamy)
• 1 tbsp olive oil (extra virgin, for that fruity note)
• 1 lb fresh mushrooms, sliced (cremini are my favorite for their depth)
• 4 garlic cloves, minced (the more, the merrier in my book)
• 1 tsp ground turmeric (for that golden hue and health kick)
• 1 tsp ground cumin (toasted and ground at home, if possible)
• 1 can (13.5 oz) coconut milk (full-fat for that luxurious texture)
• Salt to taste (I prefer Himalayan pink for its subtle sweetness)

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat until the butter melts and starts to foam, about 2 minutes.
2. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and start to brown, about 8 minutes.
3. Stir in the minced garlic, ground turmeric, and ground cumin. Cook for another minute until fragrant, making sure not to burn the garlic.
4. Pour in the coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
5. Reduce the heat to low and let the curry simmer uncovered for 10 minutes, allowing the flavors to meld together.
6. Season with salt to taste, then remove from heat. Tip: Letting the curry sit for 5 minutes before serving enhances the flavors.

Rich in flavor and velvety in texture, this Garlic Butter Mushroom Curry is a testament to how simple ingredients can create something extraordinary. Serve it over a bed of steamed jasmine rice or with a side of naan for dipping, and watch it become a new favorite.

Indian Style Mushroom Masala Curry

Sometimes, the heart craves something warm, spicy, and utterly comforting, and that’s exactly when I turn to my Indian Style Mushroom Masala Curry. It’s a dish that brings back memories of rainy evenings and the aromatic spices filling the kitchen.

Ingredients

• 2 cups mushrooms, sliced (I love using cremini for their meaty texture)
• 1 large onion, finely chopped (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (keep your ginger in the freezer for easier grating)
• 1 can (14 oz) diced tomatoes (San Marzano tomatoes are my favorite for their rich flavor)
• 1 cup coconut milk (full-fat for that creamy texture)
• 2 tbsp vegetable oil (I use avocado oil for its high smoke point)
• 1 tsp cumin seeds (toasting them slightly before use enhances their aroma)
• 1 tsp turmeric powder (a powerhouse of flavor and color)
• 1 tsp garam masala (the soul of this dish)
• 1/2 tsp red chili powder (adjust according to your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat 2 tbsp of vegetable oil in a large pan over medium heat (about 300°F).
2. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the chopped onion and sauté until golden brown, about 5 minutes.
4. Add the minced garlic and grated ginger, cooking for another minute until aromatic.
5. Mix in the sliced mushrooms and cook until they start to soften, about 3 minutes.
6. Stir in 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder, coating the mushrooms well.
7. Pour in the can of diced tomatoes and bring the mixture to a simmer, cooking for 5 minutes.
8. Add 1 cup of coconut milk, reduce the heat to low, and let it simmer for 10 minutes, stirring occasionally.
9. Season with salt to taste and cook for an additional 2 minutes.

When the curry is ready, the mushrooms should be tender, and the sauce thick and aromatic. Serve it over a bed of steamed basmati rice or with warm naan bread for a truly satisfying meal.

Vegan Mushroom and Spinach Curry

Last week, I stumbled upon this Vegan Mushroom and Spinach Curry at a friend’s potluck, and let me tell you, it was love at first bite. The creamy coconut milk paired with the earthy mushrooms and fresh spinach created a harmony of flavors that I just had to recreate at home.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I like yellow for their sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1 tbsp ginger, grated (keep the peel on for extra nutrients)
• 1 lb mushrooms, sliced (cremini are my favorite for their meaty texture)
• 1 can (14 oz) coconut milk (full-fat for that luxurious creaminess)
• 2 cups fresh spinach (packed, because it wilts down to nothing)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1 tsp salt (I use sea salt for its subtle crunch)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the mushrooms to the skillet, cooking until they release their moisture and start to brown, about 8 minutes. Tip: Resist the urge to stir too much; letting them sit helps with browning.
5. Pour in the coconut milk and sprinkle the curry powder and salt over the top. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
7. Add the spinach in batches, stirring until wilted before adding more, about 2 minutes total. Tip: Fresh spinach wilts quickly, so keep an eye on it.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to meld.

Every bite of this curry is a delightful mix of creamy, earthy, and slightly spicy flavors. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up all that delicious sauce.

Mushroom and Chickpea Coconut Curry

Yesterday, I found myself craving something hearty yet healthy, and that’s when this Mushroom and Chickpea Coconut Curry came to mind. It’s a dish that’s as nourishing as it is comforting, perfect for those days when you need a little extra warmth in your life.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like yellow for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (keep your ginger in the freezer for easy grating)
• 8 oz mushrooms, sliced (cremini are my favorite for their earthy flavor)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tbsp curry powder (adjust based on your spice tolerance)
• 1 tsp salt (I always start with less and adjust as needed)
• 1 cup spinach, loosely packed (adds a nice color and nutrient boost)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the sliced mushrooms to the skillet, cooking until they release their moisture and start to brown, about 5 minutes.
5. Mix in the chickpeas, coconut milk, curry powder, and salt, bringing the mixture to a simmer.
6. Reduce the heat to low and let the curry simmer uncovered for 10 minutes, stirring occasionally.
7. Fold in the spinach just before serving, allowing it to wilt slightly, about 1 minute.

Let this curry sit for a few minutes off the heat to thicken slightly. The mushrooms and chickpeas soak up the coconut curry beautifully, creating a dish that’s rich in flavor and texture. Serve it over a bed of fluffy rice or with a side of naan for scooping up every last bit.

Green Curry Mushrooms with Basil

Last week, I stumbled upon the most vibrant green curry paste at my local Asian market, and it inspired me to create this comforting yet bold dish. There’s something about the combination of earthy mushrooms and aromatic basil that feels like a hug in a bowl.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb mixed mushrooms, sliced (I love cremini for their meaty texture)
• 2 tbsp green curry paste (adjust based on your heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy richness)
• 1 cup vegetable broth (homemade if you have it)
• 1 tbsp fish sauce (adds a depth of flavor that’s irreplaceable)
• 1 tsp sugar (just a pinch to balance the flavors)
• 1 cup fresh basil leaves (Thai basil if you can find it, for an authentic touch)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Stir in the green curry paste and cook for another minute until fragrant. Tip: This step unlocks the paste’s flavors.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add the fish sauce and sugar, stirring well. Let the mixture simmer for 10 minutes to meld the flavors. Tip: Taste and adjust the seasoning if needed.
6. Remove from heat and stir in the fresh basil leaves until just wilted.

Every bite of this dish offers a creamy, spicy, and herbaceous journey. Serve it over steamed jasmine rice or with a side of crusty bread to soak up the delicious sauce.

Red Lentil and Mushroom Curry

Recently, I stumbled upon this Red Lentil and Mushroom Curry recipe during a cozy rainy evening, and it’s been a staple in my kitchen ever since. There’s something about the earthy mushrooms paired with the creamy lentils that just feels like a hug in a bowl.

Ingredients

• 1 cup red lentils (I always rinse them until the water runs clear to avoid any grit)
• 2 cups sliced cremini mushrooms (baby bellas work great too, for that meaty texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 1 can (14 oz) coconut milk (full-fat for that luxurious creaminess)
• 2 tbsp curry powder (I like mine with a bit of heat, so adjust according to your taste)
• 1 tsp turmeric (for that golden hue and its anti-inflammatory benefits)
• 4 cups vegetable broth (homemade if you have it, but store-bought works in a pinch)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid scorching the garlic.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
5. Sprinkle in the curry powder and turmeric, stirring to coat the vegetables evenly, about 30 seconds.
6. Pour in the rinsed red lentils, coconut milk, and vegetable broth, stirring to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

My favorite way to serve this curry is over a bed of fluffy basmati rice, with a sprinkle of fresh cilantro on top. The lentils should be creamy, with the mushrooms adding a delightful chewiness, and the curry powder bringing a warm, aromatic depth to every bite.

Slow Cooker Mushroom Curry

Nothing beats coming home to the aromatic embrace of a slow-cooked meal, especially when it’s as comforting as this mushroom curry. I remember the first time I tried making it; the kitchen filled with such inviting smells that my neighbor popped by to ask what was cooking!

Ingredients

• 2 cups sliced mushrooms (I love cremini for their earthy flavor)
• 1 can (14 oz) coconut milk (full-fat gives the creamiest texture)
• 1 tbsp curry powder (my secret is a blend from the local spice shop)
• 1 medium onion, diced (yellow onions are my go-to for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 cup vegetable broth (homemade if you have it)
• 1 tsp salt (I always start with less and adjust)

Instructions

1. Heat the olive oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, roughly 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the curry powder and salt, cooking for another minute to toast the spices. Tip: This step unlocks the spices’ flavors.
4. Transfer the onion mixture to the slow cooker, adding the mushrooms, coconut milk, and vegetable broth. Tip: For extra depth, let the mixture sit for 10 minutes before turning on the slow cooker.
5. Cover and cook on low for 6 hours or high for 3 hours, until the mushrooms are tender and the flavors melded.

Serve this luscious curry over a bed of fluffy rice or with warm naan for dipping. The mushrooms soak up the curry beautifully, offering a meaty texture without the meat. So good, you’ll want to make it a weekly staple!

Mushroom and Potato Curry

How many times have I found myself staring into the fridge, wondering what to make with just mushrooms and potatoes? Too many to count. That’s how this Mushroom and Potato Curry came to be—a dish born out of necessity but made with love and a bit of spice.

Ingredients

• 2 cups of diced potatoes (I like Yukon Gold for their buttery texture)
• 1.5 cups of sliced mushrooms (cremini are my go-to for their earthy flavor)
• 1 tbsp of extra virgin olive oil (the good stuff makes a difference)
• 1 small onion, finely chopped (white or yellow, whatever’s on hand)
• 2 cloves of garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp of curry powder (adjust based on how spicy you like it)
• 1 cup of coconut milk (full fat for that creamy dreaminess)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for just 1 minute until fragrant—don’t let the garlic burn!
4. Toss in the diced potatoes and sliced mushrooms, coating them well with the onion and spice mixture.
5. Pour in the coconut milk, bring to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring halfway through.
6. After 20 minutes, check if the potatoes are tender by piercing them with a fork. If not, cover and cook for another 5 minutes.
7. Once the potatoes are done, remove from heat and let it sit covered for 5 minutes to thicken slightly.

Velvety and rich, this curry wraps you in warmth with every bite. Serve it over a bed of fluffy rice or with a side of naan to soak up all that delicious sauce. It’s the kind of meal that feels like a hug on a chilly evening.

Yellow Curry Mushrooms with Tofu

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavor like this Yellow Curry Mushrooms with Tofu. It’s a dish that reminds me of a cozy evening in, where the aroma of curry fills the kitchen and promises a hearty meal ahead.

Ingredients

• 1 block of firm tofu (I always press mine for at least 15 minutes to get rid of excess water)
• 2 cups of sliced mushrooms (cremini are my favorite for their earthy flavor)
• 1 can of coconut milk (full fat for that creamy texture we all love)
• 2 tbsp of yellow curry paste (adjust according to your heat preference)
• 1 tbsp of vegetable oil (I use avocado oil for its high smoke point)
• 1 cup of jasmine rice (the fragrance is unmatched)
• 2 cups of water (for cooking the rice)
• 1 tbsp of soy sauce (adds a nice umami depth)
• 1 tsp of sugar (just a pinch to balance the flavors)

Instructions

1. Start by pressing the tofu to remove excess water, then cut it into 1-inch cubes.
2. Heat the vegetable oil in a large pan over medium heat, then add the tofu cubes. Cook until all sides are golden brown, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Remove the tofu from the pan and set aside. In the same pan, add the sliced mushrooms and cook until they’re soft and slightly browned, about 4 minutes.
4. Add the yellow curry paste to the mushrooms and stir for about 1 minute until fragrant. Tip: Toasting the curry paste enhances its flavor.
5. Pour in the coconut milk, soy sauce, and sugar. Stir well to combine all the ingredients.
6. Add the tofu back into the pan and let everything simmer together for 10 minutes on low heat. Tip: Simmering allows the flavors to meld beautifully.
7. While the curry simmers, cook the jasmine rice by combining it with water in a pot, bringing to a boil, then covering and reducing to a simmer for 18 minutes.
8. Once the rice is cooked and the curry has thickened slightly, it’s ready to serve.

Combining the creamy, spicy curry with the fluffy jasmine rice creates a dish that’s both comforting and exciting. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten up the flavors.

Mushroom and Pea Curry

Sometimes, the simplest ingredients come together to create something unexpectedly magical. That’s exactly what happened the first time I whipped up this Mushroom and Pea Curry—a dish that’s become a staple in my kitchen for its ease and depth of flavor.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (I swear, the finer the chop, the better the flavor melds)
• 3 cloves garlic, minced (fresh is best here, no compromises)
• 1 tbsp grated ginger (keep your ginger in the freezer for easy grating!)
• 1 lb mushrooms, sliced (cremini are my favorite for their meaty texture)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the curry)
• 1 can (14 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 tbsp curry powder (adjust based on your heat preference)
• 1 tsp salt (I like to start with less and adjust at the end)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for just 30 seconds until fragrant—don’t let them burn!
4. Toss in the mushrooms, spreading them out in the pan to ensure even cooking. Cook until they release their moisture and start to brown, about 8 minutes.
5. Sprinkle the curry powder and salt over the mushrooms, stirring well to coat every piece.
6. Pour in the coconut milk, stirring to combine, then bring the mixture to a gentle simmer.
7. Add the frozen peas, stirring them into the curry. Let everything simmer together for 5 minutes, allowing the flavors to meld.
8. Taste and adjust seasoning if necessary, then remove from heat.

Ladle this vibrant curry over a bed of fluffy basmati rice or with a side of warm naan for dipping. The mushrooms lend a hearty texture, while the peas add a sweet pop, making every bite a delightful contrast. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the rich flavors.

Curried Mushrooms with Cashews

Sometimes, the simplest ingredients come together to create something unexpectedly magical. That’s exactly what happened when I first whipped up these Curried Mushrooms with Cashews—a dish that’s become a weeknight staple in my home.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb cremini mushrooms, sliced (baby bellas work too, but I love the earthy depth of creminis)
• 1 medium onion, finely chopped (I swear, the sweetness of Vidalias makes a difference)
• 2 garlic cloves, minced (because what’s a dish without garlic?)
• 1 tbsp curry powder (I like mine with a bit of heat, but choose your favorite blend)
• 1/2 cup raw cashews (for that irresistible crunch)
• 1/2 cup coconut milk (the full-fat version gives it a luxurious creaminess)
• Salt to taste (I’m generous here, to balance the curry’s spices)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This is when it’s ready to work its magic.
2. Add the onions and sauté until translucent, about 5 minutes. Stir occasionally to prevent burning—patience is key here.
3. Toss in the garlic and curry powder, stirring constantly for 1 minute to awaken the spices. Your kitchen should smell incredible right about now.
4. Increase the heat to medium-high and add the mushrooms. Cook until they release their moisture and start to brown, about 8 minutes. Don’t rush this step; the browning adds depth.
5. Stir in the cashews and coconut milk, reducing the heat to low. Simmer for 5 minutes to let the flavors meld. Tip: If the sauce thickens too much, a splash of water can loosen it.
6. Season with salt, then taste and adjust if needed. I always do a final taste test to ensure the balance is just right.

Finished with a sprinkle of fresh cilantro, this dish is a symphony of textures—creamy, crunchy, and utterly satisfying. Serve it over steamed rice or alongside warm naan for a meal that feels like a hug.

Mushroom and Eggplant Curry

Over the years, I’ve found that the humble mushroom and eggplant curry has a special place in my heart, especially during those chilly evenings when all I crave is something warm and comforting. It’s a dish that’s as versatile as it is delicious, allowing for a little improvisation based on what’s in your pantry.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large eggplant, cubed (I like to leave the skin on for extra texture)
• 8 oz mushrooms, sliced (cremini are my favorite for their earthy flavor)
• 1 onion, finely chopped (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp curry powder (I prefer a mild one to let the veggies shine)
• 1 can (14 oz) coconut milk (full-fat for that creamy richness)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
4. Add the cubed eggplant and sliced mushrooms to the skillet, stirring to coat them in the curry mixture.
5. Pour in the coconut milk, bring to a gentle simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
6. After 20 minutes, check the eggplant for tenderness. If it’s soft, remove the skillet from the heat. If not, cover and cook for an additional 5 minutes.
7. Season with salt, starting with 1/2 tsp and adjusting to your preference.

You’ll love how the eggplant melts in your mouth while the mushrooms add a meaty bite. Serve it over a bed of fluffy rice or with some warm naan to soak up all that creamy curry goodness.

Hot and Sour Mushroom Curry

Venturing into the world of vegetarian curries, I stumbled upon a recipe that quickly became a staple in my kitchen—Hot and Sour Mushroom Curry. It’s the perfect blend of spicy and tangy, with mushrooms soaking up all the delicious flavors. I remember the first time I made it; my kitchen smelled like an exotic spice market, and I knew I had found something special.

Ingredients

• 2 cups sliced mushrooms (I love using cremini for their meaty texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp turmeric powder (for that golden hue and earthy flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• 1 tbsp soy sauce (adds depth and umami)
• 1 tbsp vinegar (I use apple cider vinegar for a slight sweetness)
• 1 cup coconut milk (the creamier, the better)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
3. Toss in the sliced mushrooms, stirring occasionally, until they start to brown, about 5 minutes.
4. Sprinkle in the turmeric and chili powder, stirring well to coat the mushrooms evenly.
5. Pour in the soy sauce and vinegar, letting the mushrooms soak up the flavors for another 2 minutes.
6. Reduce the heat to low and slowly add the coconut milk, stirring continuously to combine.
7. Let the curry simmer for 10 minutes, allowing the flavors to meld together beautifully.
8. Season with salt, tasting and adjusting as needed before turning off the heat.

Finally, this Hot and Sour Mushroom Curry is a symphony of textures and flavors—creamy from the coconut milk, with a kick from the chili and a tang from the vinegar. Serve it over a bed of steamed jasmine rice or with some crusty bread to soak up all the delicious sauce.

Mushroom and Tomato Curry

Every time I whip up this Mushroom and Tomato Curry, it takes me back to my first attempt at Indian cooking—a delightful disaster that somehow turned into a family favorite. It’s a cozy, flavorful dish that’s perfect for those nights when you want something hearty but not too heavy.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1 large onion, finely chopped (I swear, the finer the chop, the better the flavor melds)
• 3 garlic cloves, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 1 tbsp ginger, grated (keep your knuckles safe!)
• 1 lb mushrooms, sliced (cremini are my favorite for their earthy depth)
• 2 cups tomatoes, diced (canned work fine, but summer’s ripe ones? Divine.)
• 1 can coconut milk (full fat for that luxurious texture)
• 2 tbsp curry powder (adjust based on your heat tolerance)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering—about 2 minutes.
2. Add the onion, stirring occasionally, until translucent—5 minutes should do it.
3. Toss in the garlic and ginger, cooking until fragrant—30 seconds max to avoid bitterness.
4. Increase the heat to medium-high, add the mushrooms, and sauté until they release their moisture and start to brown—about 7 minutes.
5. Stir in the tomatoes and cook until they begin to break down—another 5 minutes.
6. Pour in the coconut milk and sprinkle the curry powder, stirring well to combine.
7. Reduce the heat to low, cover, and let simmer for 15 minutes to meld the flavors.
8. Taste and adjust salt as needed before serving.

Kind of magical how this curry balances the earthiness of mushrooms with the brightness of tomatoes, all wrapped in creamy coconut milk. Serve it over steamed rice or with naan for dipping—either way, it’s a bowl of comfort.

Conclusion

Ready to spice up your mealtime? Our roundup of 16 delicious mushroom curry recipes offers a treasure trove of spicy and savory dishes perfect for any home cook. Whether you’re a curry connoisseur or new to the game, there’s something here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!