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Quick and Easy Vegan Mushroom Curry with Coconut Milk

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5 from 3 reviews

From a traditional recipe enjoyed by the Kodava people in the forests of South India, here is a quick and easy Vegan Mushroom Curry made quickly from pantry ingredients.

Ingredients

Scale
  • 500 g (One 16oz package) firm, meaty Mushrooms
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 can (13.5oz or 480mL) Coconut milk
  • 4 -5tbsp Oil for frying
  • 2 Onions, finely chopped
  • 2 tsp (generous teaspoons) Coriander powder
  • 1/2 tsp Red chili powder (I love Kashmiri chili powder)
  • 3 Green chilis, split along their length (Adjust to your preference)
  • 1/2 tsp Kachampuli - substitute with lime juice (fresh is preferable)
  • Extra limes for serving

Instructions

  1. Trim and chop mushrooms into quarters. Feel free to leave them alone if they are bite-sized.
  2. Mix salt and turmeric into mushrooms and set aside.
  3. If using a whole coconut, use extra of both the thin and the thick milks. If using canned, simply open in preparation for adding to the dish.
  4. Heat oil over medium heat. When hot, add onions. Fry gently until they soften and turn light brown.
  5. Stir in coriander and cook for a minute over low heat.
  6. Add chili powder and chili peppers to taste.
  7. Stir and add the mushrooms. Cook for two minutes.
  8. Add the thin coconut milk from the can and let cook for about 10 minutes.
  9. Add the thick coconut milk and the Kachampuli OR the juice of 1/2 lime.
  10. When the gravy thickens - it takes about 5 minutes - remove from heat and add the juice of another 1/2 of lime on top.
  11. Traditionally eaten with Akki Ottis (rice flatbreads). Equally delicious with steamed white rice.

Notes

Nutrition

Find it online: https://thestoriedrecipe.com/easy-mushroom-curry/