Masala Mushroom Curry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 6
  • 1 tbsp canola or olive oil
  • 2 cups sliced crimini mushrooms (can substitute with button mushrooms)
  • 1 tsp sugar
  • 2 sprigs curry leaves. Chop the leaves into fine shreds.
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tsp garam masala powder (you can use store-bought too)
  • ½ tsp turmeric
  • 1 medium onion, diced
  • 1 14-oz can of light coconut milk
  • Salt to taste
  1. Heat oil in a saucepan on medium-high heat.
  2. Saute the diced onion with sugar and curry leaves.
  3. When the onions start to brown, add the ginger and garlic and saute for another minute.
  4. Add garam masala and turmeric and stir until spices are coated with oil, about a minute.
  5. Add mushrooms and salt. Stir occasionally until mushrooms soften and the juices begin to ooze out.
  6. When mushrooms are almost tender, add coconut milk and turn heat to low. Let the mixture simmer gently for about 2-5 minutes until mushrooms are cooked through.
  7. Serve hot with rice or rotis.
  8. I didn't have coriander leaves when I made this, but a garnish of 2 tbsp of chopped coriander leaves would further enhance this dish.
Recipe by Holy Cow! Vegan Recipes at