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Overhead shot of my dad's not mutton mushroom curry in a black bowl with lemons and cilantro
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5 from 44 votes

My Dad's 'Not-Mutton' Mushroom Curry

A spicy, tasty and vegan take on my dad's favorite mutton curry that he'd cook for the family every Sunday.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Curry
Cuisine: Indian, Indian Vegan, Vegan, Vegetarian
Servings: 6 servings
Calories: 207kcal


  • 1.5 tbsp vegetable oil
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1-2 dry red chili peppers
  • 1 inch cinnamon stick
  • 5 cloves
  • 5 pods green cardamom
  • 1 tbsp poppy seeds
  • 6 tsp black peppercorns (use less for less heat)
  • 2 large onions (one sliced, the other chopped)
  • 2-4 tbsp cilantro (chopped)
  • 6 large garlic cloves , sliced
  • 1-inch piece ginger , thinly sliced
  • 1/2 tsp turmeric
  • 1/2 cup shredded coconut
  • 14 oz diced tomatoes (or 2 medium tomatoes, diced)
  • 2 medium potatoes (cubed and microwaved with some water for about 5 minutes until they are barely tender)
  • 3 cups mushrooms (assorted. Clean and slice into chunky strips. I use a mix of crimini, shiitake, portobello or button mushrooms, or just one kind.)
  • 2 medium Japanese eggplants (or 4 of the small globe-like eggplants used in Indian cooking)
  • Lemons for serving


  • Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves, cinnamon, peppercorns, poppy seeds and fennel seeds and roast until the coriander seeds start changing color and become fragrant.
  • Add the sliced onion, garlic and ginger and saute until the onions get brown spots. Remove to a blender.
  • Without adding any more oil, roast the shredded coconut in the hot pan until they start turning golden-brown. Be vigilant because coconut can burn easily. Add the coconut to the blender with the other spices and the tomato.
  • Blend into a smooth paste. Add a little water if necessary to keep the blades moving. I find that the juice in the tomatoes is usually enough.
  • In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
  • Add the chopped onions and cilantro and cook until the onions start getting brown spots.
  • Stir in the turmeric and add the mushrooms and eggplants, if using. Add some salt and stir well. Cover the pan and let the vegetables cook over medium-low heat for about five minutes. Stir a couple of times to make sure they don't stick -- some brown spots are fine and even good.
  • Add the cooked potatoes and the ground masala from the blender. Add two cups water or vegetable stock is even better.
  • Stir to mix well and bring everything to a boil. You can add more stock or water if you want a thinner curry.
  • Add salt if needed and let the curry simmer for another 10 minutes so the flavors meld.
  • Garnish with cilantro and serve hot with rice or bread, and wedges of lemons to squirt on top of the curry. A cucumber raita goes perfectly with this.


Calories: 207kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Sodium: 44mg | Potassium: 968mg | Fiber: 9g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 22mg | Calcium: 132mg | Iron: 5mg