Mushroom Masala Curry #vegan #soyfree #nutfree #glutenfree #indianfood #mushrooms HolyCowVegan.net
Print Recipe
5 from 2 votes

Masala Mushroom Curry

A Mushroom Masala Curry that's simple, delicious, and will leave you licking your fingers. Serve with some coconut rice for a healthy and tasty meal. A vegan, gluten-free, soy-free and nut-free recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian Vegan, nut-free, Soy-free, Vegan
Servings: 6 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 12 oz button or crimini mushrooms (finely chopped)
  • 1 tsp avocado oil (any vegetable oil is fine)
  • 2 shallots (finely chopped-- can use onions instead)
  • 4 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 tsp turmeric
  • 1 tbsp garam masala
  • 1 small jalapeno or other hot pepper (seeded and chopped. Adjust the amount of heat to your liking by using more or less)
  • 2 tbsp coriander leaves or cilantro
  • 1/2 tsp tamarind paste
  • 2 tbsp coconut milk
  • Salt to taste

Instructions

  • Place the ginger, garlic and chili pepper in a mortar and pestle and crush into a coarse paste. You can also do this in a food processor.
  • Heat the oil in a saucepan and add the shallots. Add some salt to draw out the moisture and saute until the onions turn golden-brown.
  • Add the coriander leaves and ginger-garlic-pepper paste and saute for a couple of minutes until fragrant. Then add the turmeric and garam masala along with the tamarind and the mushrooms. Add a cup of water (vegetable stock, if you have it, is even better) and let the curry come to a boil.
  • Place a lid on the saucepan and let the mushrooms simmer away for 10 minutes. If the curry looks dry, add more water or vegetable stock.
  • Add the coconut milk, add more salt if needed, and turn off the heat. Serve hot with rice.