This creamy mushroom curry is a soul-warming dish that blends tender mushrooms with a fragrant mix of spices and lush coconut milk. Its smooth, rich texture and vibrant flavors make it perfect for a cozy dinner or a special gathering. Serve it with fluffy rice or soft flatbread for a meal that’s both comforting and full of character. This recipe is simple to follow, using everyday ingredients to create a dish that feels indulgent yet approachable.
Ingredients (Serves 4):
- 500g fresh mushrooms (button, cremini, or shiitake), cleaned and sliced
- 2 tablespoons coconut oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, finely grated
- 1-2 green chilies, finely chopped (adjust for spice level)
- 10-12 fresh curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cinnamon stick (2 inches)
- 2 cardamom pods, lightly crushed
- 1 cup thick coconut milk
- 3/4 cup water
- 1 medium tomato, diced
- 1 tablespoon tamarind paste
- Salt to taste
- 1 teaspoon roasted spice mix (optional, for extra depth)
Instructions:
- Warm the Spices: Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them pop for a few seconds. Toss in cumin seeds, curry leaves, and the cinnamon stick, stirring for 20-30 seconds until their warm, nutty aroma fills the air.
- Sauté Aromatics: Add diced onion, minced garlic, ginger, and green chilies. Cook for 5-6 minutes, stirring occasionally, until the onions soften and turn golden, creating a savory base.
- Bloom the Spices: Sprinkle in turmeric, coriander, cumin, and red chili powder. Stir for 30 seconds to toast the spices, letting their flavors deepen without burning.
- Cook the Mushrooms: Add sliced mushrooms, stirring to coat them in the spice mixture. Cook for 6-8 minutes until the mushrooms release their juices and turn golden at the edges.
- Build the Curry: Stir in the diced tomato and cook for 2-3 minutes until it softens and blends into the mix. Pour in coconut milk and water, stirring gently. Add crushed cardamom pods and tamarind paste, mixing well. Simmer on low heat for 12-15 minutes, stirring occasionally, as the sauce thickens and flavors meld.
- Season and Finish: Taste and add salt as needed. If using roasted spice mix, sprinkle it in for added warmth. Simmer for 2 more minutes, then remove from heat.
- Garnish and Serve: Scatter fresh cilantro leaves over the curry for a pop of color and freshness. Serve hot with steamed basmati rice, naan, or roti, letting the creamy sauce shine.