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–+ servings

Creamy Mushroom Coconut Curry

This easy vegan curry is packed with spiced roasted mushrooms and a sweet coconut milk sauce - the flavors are amazing! With this versatile recipe you can add in any other veggies or protein you wish to make it the perfect meal for your family.
3 servings (more if you add other ingredients)
Prep Time: 15 minutes
Cook Time: 20 minutes
5 from 4 ratings
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Ingredients

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 

  • Preheat the oven to 200C / 400F.
  • Start the mushrooms roasting. Put the mushrooms and onions in a 9x13 baking tray. Drizzle with olive oil (enough to coat everything lightly) and sprinkle the curry powder, smoked paprika and garlic powder over the top. Mix well, season generously with salt and pepper, then place in the oven for 20 minutes.
    14 oz chestnut mushrooms, 1 small red onion, 2 tsp curry powder, 1 tsp smoked paprika, 1/2 tsp garlic powder
  • While they roast, prepare the sauce. Heat a little olive oil in a wide bottomed saute pan* over a low heat. Cook the garlic and ginger until soft. Add the spices, cook for a few seconds until fragrant and toasty.
    3 cloves garlic, 2 tsp ginger, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp chili powder, 1 Tbsp garam masala
  • Add the tomato paste to the pan, cook for a few more minutes, until the spices are well integrated into the paste. Add the vegetable broth and whisk through. Let it bubble and thicken for 2-3 minutes.
    1 Tbsp tomato paste, 1/3 cup vegetable broth
  • Finally, add the coconut milk and sugar to the pan and stir through. Season generously with salt and pepper. Allow the sauce to simmer, uncovered, until the mushrooms are ready. It should thicken up a little and reduce in this time.
    14 oz canned coconut milk, 1 tsp sugar
  • After 20 minutes, the mushrooms and onions should be nicely browned, but leave them in a little longer if you need to (cook time might be longer if you use a glass or ceramic baking dish, for example).
  • When the mushrooms and onions are finished, pour them into the pan with the sauce. Make sure to get as much as possible of the roasting oil in there as well - it adds lots of flavor! Add the cilantro and a couple squeezes of lemon juice.
    2-3 tbsp cilantro (coriander), 1 lemon
  • Serve with rice and/or naan, and lemon wedges for squeezing.

Notes

* I recommend a wide saute pan for the sauce because a) it will allow a lot more liquid to escape while the sauce is simmering, so it will thicken up fairly quickly and b) there is space for the mushrooms to be added into the sauce at the end. If you want to use a saucepan, start simmering the sauce before you start cooking the mushrooms. You can add the sauce into the mushroom roasting pan in this instance. 
Cuisine: Indian
Course: Dinner
Calories: 412kcal, Carbohydrates: 18g, Protein: 6g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 179mg, Potassium: 851mg, Fiber: 4g, Sugar: 8g, Vitamin A: 461IU, Vitamin C: 7mg, Calcium: 58mg, Iron: 3mg