Simple Mushroom Curry Recipe

Introduction

This simple mushroom curry is a flavorful, comforting dish perfect for a weeknight meal. Packed with aromatic spices and creamy yogurt, it highlights the earthy taste of chestnut mushrooms in a rich, mildly spiced sauce.

Ingredients

• 50g unsalted butter
• 500g chestnut mushrooms, quartered
• 4-6 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp thick, full-fat Greek yogurt
• 2 tbsp chopped coriander
• Cooked rice or naan, to serve

Instructions

1. Step 1: Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the quartered mushrooms and cook for about 10 minutes, stirring occasionally, until any moisture has evaporated and the mushrooms begin to brown. Transfer them to a bowl and set aside.
2. Step 2: In the same pan, heat 4 to 6 tablespoons of sunflower oil over medium-high heat. Add the cumin and fennel seeds and stir continuously for about 30 seconds until fragrant and nutty.
3. Step 3: Add the finely chopped onion and cook for 12 to 15 minutes until golden brown. Reduce heat to medium, then add the garlic and cook for an additional minute.
4. Step 4: Stir in the ground ginger, turmeric, Kashmiri chilli powder, and garam masala. Follow with the canned chopped tomatoes and caster sugar. Cook uncovered for 5 to 7 minutes until the sauce thickens and you see a layer of oil around the edges of the pan.
5. Step 5: Spoon the Greek yogurt into a small bowl. Add a small ladleful of the hot masala sauce to the yogurt and mix well to temper it. Stir this mixture back into the pan.
6. Step 6: Pour in 100ml of hot water and simmer the curry for 3 to 4 minutes until it reaches the consistency of double cream. Season with salt to taste.
7. Step 7: Return the cooked mushrooms to the pan and stir to warm through. Sprinkle with chopped coriander before serving.
8. Step 8: Serve the mushroom curry hot with boiled rice or naan bread.

Tips & Variations

• For extra depth, try adding a small cinnamon stick or a couple of cardamom pods when frying the spices.
• If you prefer a creamier curry, substitute some of the hot water with coconut milk.
• Use button mushrooms or cremini if chestnut mushrooms are unavailable.
• Adjust the Kashmiri chilli powder to control the heat to your liking.
• Garnish with a squeeze of fresh lemon juice for added brightness before serving.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce. This curry does not freeze well due to the yogurt, which can separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply replace the butter with vegetable oil or vegan butter and use a dairy-free yogurt alternative to keep it vegan-friendly.

What can I serve with mushroom curry?

This curry pairs wonderfully with steamed basmati rice, naan, chapati, or even a side of roasted vegetables for a complete meal.

Simple Mushroom Curry Recipe

---

★★★★★

4.5 from 119 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This simple mushroom curry recipe offers a delicious and comforting vegetarian dish packed with warm spices and creamy Greek yogurt. Perfectly sautéed chestnut mushrooms are simmered in a richly spiced tomato-based sauce, creating a flavorful curry that pairs beautifully with rice or naan bread. A great choice for an easy weeknight meal bursting with texture and depth.

---

Ingredients

Scale 1x2x3x

Ingredients

• 50g unsalted butter
• 500g chestnut mushrooms, quartered
• 4–6 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp ground ginger
• ¼ tsp ground turmeric
• ½ tsp Kashmiri chilli powder
• ½ tsp garam masala
• 400g can chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp thick, full-fat Greek yogurt
• 2 tbsp chopped coriander
• Cooked rice or naan, to serve

---

Instructions

1. Cook the mushrooms: Melt the butter in a large wok, karahi, or non-stick frying pan over medium-high heat. Add the quartered chestnut mushrooms and cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Transfer the mushrooms to a bowl and set aside.
2. Toast spices and sauté onion: In the same pan, heat 4-6 tablespoons of sunflower oil over medium-high heat. Add the cumin and fennel seeds and stir continuously for about 30 seconds until fragrant and nutty. Add the finely chopped onion and cook for 12 to 15 minutes until the onions turn golden brown.
3. Add garlic and spices: Reduce the heat to medium and stir in the finely chopped garlic, frying for 1 minute until aromatic. Then add the ground ginger, ground turmeric, Kashmiri chilli powder, and garam masala. Mix well to coat the onions and garlic with spices.
4. Simmer with tomatoes: Pour in the canned chopped tomatoes and add the caster sugar. Cook the masala uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens and a layer of oil appears around the edge of the pan.
5. Incorporate yogurt and water: Spoon the Greek yogurt into a small bowl, add a ladleful of the hot masala, and stir to temper it. Then mix the yogurt into the pan. Pour in 100ml of hot water, stir well, and simmer the curry for 3 to 4 minutes until it reaches a creamy consistency similar to double cream.
6. Finish and serve: Season the curry with salt to taste. Return the sautéed mushrooms to the pan and stir gently to warm through. Sprinkle the chopped coriander on top. Serve hot with cooked rice or naan bread for a complete meal.

Notes

• Use thick, full-fat Greek yogurt for the richest creaminess and best texture in the curry.
• If preferred, substitute sunflower oil with vegetable or canola oil.
• Adjust the Kashmiri chilli powder quantity to control the spice level according to taste.
• Ensure mushrooms are browned well to enhance the flavor and texture of the curry.
• For a vegan version, replace butter and Greek yogurt with plant-based alternatives.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: mushroom curry, vegetarian curry, Indian mushroom recipe, easy mushroom curry, creamy mushroom curry