Mushroom Curry [Indian fusion Recipe]

The recipe for Mushroom Curry is a delicious meatless alternative for a weeknight dinner and easy to make. I like to feature mushrooms in my recipes for their hardy texture and mild flavor. They be served with anything on the side.


 1. Wipe or brush off any dirt from the mushrooms. Trim the ends. Cut in halves or quarters depending on the size of the mushrooms.

2. Place the coconut and 1/3 cup of water in a food processor and process until smooth.

3. In a pot on medium heat, fry the cumin seeds in 2 tablespoons of olive oil until they start to pop. Add onions and fry for 2 minutes then add the carrot. Continue to cook until the onion begins to turn brown then reduce the heat. Add the garlic, ginger, green chile, cloves, cinnamon stick and turmeric. Mix and cook for 2 minutes stirring often. Add the coriander, cumin, garam masala and red chile powder. Stir and cook for 1 minute.

3. Add the remaining tablespoon of olive oil and the mushrooms. Stir to coat the mushrooms with the spices then add 1 cup of water and tomato paste. Mix well and bring to a boil. Reduce the heat to medium-low. Add the salt and curry leaves. Mix well and simmer for 5 minutes, until the mushrooms are tender. Stir in the coconut paste and cook for 2 more minutes. Add more salt as needed.

4. Tempering: Heat the olive oil in a small skillet. Add the mustard seeds. When they start to pop, pour the seeds and oil over the curry and stir.

5. Top with a handful of chopped cilantro and serve.


1 pound cremini mushrooms
3/4 cup shredded coconut
3 tablespoons olive oil, divided
1/2 teaspoon cumin seeds
1 red onion, finely chopped
1 carrot, julienned
4 cloves garlic, minced
1-inch piece ginger, minced
1 green chile, minced
2 cloves
1-inch piece cinnamon stick
1/2 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon red chile powder
1 teaspoon salt
1 tablespoon tomato paste
8 curry leaves
Cilantro, chopped
1 teaspoon olive oil
1 teaspoon mustard seeds