This creamy mushroom coconut curry is a simple, flexible meal that comes together without much effort. You get roasted mushrooms with a rich, lightly spiced coconut sauce that’s smooth and full of flavor. Perfect for a quick dinner that you can throw together under 30 minutes.

Why You Will Love This Recipe

The mushrooms are roasted first, which gives them a deeper flavor and a slightly firm texture that works really well with the sauce. The coconut milk keeps everything creamy, and the spices bring warmth without being too strong. I like this one because you can easily add whatever you have on hand and make it your own.

What You Will Need for this Mushroom Curry

You’ll need mushrooms as the base, which roast up nicely and soak in all the flavor from the sauce.

Onion adds a bit of sweetness once roasted, while garlic and ginger build the main flavor of the curry.

A mix of spices like curry powder, cumin, turmeric, chili powder, and garam masala gives the sauce its warm, spiced taste.

Tomato paste helps deepen the flavor, and a little vegetable broth keeps the sauce from getting too thick.

Coconut milk is what makes the sauce creamy and smooth.

To finish, fresh cilantro and a squeeze of lemon brighten everything up and balance the richness.

Ingredients

Roasted Mushrooms

• 14 oz (400 g) chestnut mushrooms, quartered
• 1 small red onion, thinly sliced
• 2 tsp curry powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Olive or vegetable oil, for roasting
• Salt and pepper, to taste

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, chopped
• 1 lemon, for squeezing
• Salt and pepper, to taste

How to Make Creamy Mushroom Coconut Curry

Preheat your oven to 400°F (200°C).

Add the mushrooms and sliced onion to a baking dish. Drizzle with oil, sprinkle over the curry powder, smoked paprika, and garlic powder, then season with salt and pepper. Toss everything together until coated, then roast for about 20 minutes until the mushrooms are browned.

While the mushrooms are cooking, start the sauce. Heat a little oil in a pan over low heat and cook the garlic and ginger until softened.

Add the cumin, turmeric, chili powder, and garam masala. Stir for a few seconds until the spices smell fragrant.

Mix in the tomato paste and cook it for a minute or two so it blends into the spices. Pour in the vegetable broth and stir, letting it simmer for a couple of minutes until slightly thickened.

Add the coconut milk and sugar, then season with salt and pepper. Let the sauce simmer gently while the mushrooms finish roasting.

Once the mushrooms and onions are ready, add them to the sauce along with any juices from the pan. Stir everything together, then finish with chopped cilantro and a squeeze of lemon juice.

Serve warm with rice or naan.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.