Description
Creamy Mushroom Coconut Curry combines roasted chestnut mushrooms and red onion with a fragrant coconut sauce made with garlic, ginger, curry powder, cumin, turmeric, chili powder, and garam masala. Fresh cilantro and lemon add a bright finish to this rich, comforting curry.
Ingredients
Scale
Roasted Mushrooms
- 14 oz (400 g) chestnut mushrooms, quartered
- 1 small red onion, thinly sliced – if your onion is large just use half
- 2 tsp curry powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Olive or vegetable oil, for roasting
Creamy Coconut Sauce
- 3 cloves garlic, crushed or finely chopped
- 2 tsp ginger, grated or finely chopped
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp chili powder
- 1 Tbsp garam masala
- 1 tsp sugar
- 1 Tbsp tomato paste
- ⅓ cup (80 ml) vegetable broth
- 14 oz (400 g) canned coconut milk
- 2–3 tbsp cilantro (coriander), chopped
- 1 lemon, for squeezing
- Salt and pepper, to taste (be generous!)
Instructions
- Prepare the mushrooms by quartering the chestnut mushrooms and thinly slicing the red onion. If using a large onion, use half.
- Arrange the mushrooms and sliced red onion on a roasting tray. Drizzle with olive or vegetable oil and sprinkle with the curry powder, smoked paprika, and garlic powder. Toss until evenly coated.
- Roast the mushrooms and onion until the mushrooms are cooked through with browned edges and the onion is softened and lightly roasted. Set aside.
- While the mushrooms roast, prepare the sauce. Add the crushed or finely chopped garlic and ginger to a large skillet or sauté pan with the ground cumin, turmeric, chili powder, and garam masala. Cook until fragrant, stirring regularly.
- Stir in the sugar and tomato paste until well combined with the spices and aromatics.
- Pour in the vegetable broth and stir to loosen the mixture. Add the canned coconut milk and stir until the sauce is smooth and combined.
- Allow the coconut sauce to cook gently so the flavors come together.
- Add the roasted mushrooms and red onion to the coconut sauce. Stir gently to coat the vegetables without breaking them up.
- Season generously with salt and pepper to taste.
- Stir through the chopped cilantro, then squeeze over the juice of the lemon. Stir gently and serve warm.
Notes
- Give the mushrooms enough room on the roasting tray so they can develop browned edges instead of steaming.
- The amount of chili powder can be adjusted to suit your preferred level of heat.
- Add the cilantro and lemon at the end for the freshest flavor and to balance the richness of the coconut sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasted & Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 360 calories
Keywords: creamy mushroom coconut curry, mushroom coconut curry, creamy mushroom curry, coconut mushroom curry, easy mushroom curry, vegetarian coconut curry, creamy curry recipe