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Cozy Creamy Mushroom Coconut Curry – Easy 30-Minute Recipe

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A quick and easy 30-minute curry made with mushrooms, coconut milk, and aromatic spices. It’s vegan, gluten-free, and perfect for a cozy night in.

Ingredients

Scale
  • 16 oz (450g) cremini mushrooms, sliced
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated or minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes (or to taste)
  • ½ cup (120 ml) vegetable broth
  • 1 tablespoon coconut aminos or soy sauce
  • Salt and black pepper to taste
  • 2 big handfuls fresh spinach (optional)
  • Juice of ½ lime
  • Fresh cilantro for garnish
  • 2 tablespoons coconut oil (or neutral oil)

Instructions

  1. Prep your ingredients: slice mushrooms, dice onion, mince garlic, and grate ginger. Mix curry powder, turmeric, and cumin in a small bowl.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of coconut oil. Let it get hot until shimmering.
  3. Add sliced mushrooms in a single layer. Do not stir for 3-4 minutes to allow deep browning. Then stir and cook another 3-4 minutes until golden and liquid is released. Season with a pinch of salt.
  4. Push mushrooms to the sides of the pan. Add diced onion to the center and cook for 4-5 minutes until soft and translucent. Add minced garlic and grated ginger, cook for 30 seconds until fragrant.
  5. Sprinkle curry powder, turmeric, and cumin over the onions and garlic. Stir constantly for about 30 seconds to toast the spices.
  6. Pour in ½ cup vegetable broth and scrape up browned bits from the bottom of the pan. Let simmer for 1 minute.
  7. Add the full can of coconut milk and 1 tablespoon coconut aminos (or soy sauce). Stir until smooth and golden. Bring to a gentle simmer, then reduce heat to medium-low.
  8. Let curry simmer gently for 8-10 minutes, stirring occasionally. Taste and adjust salt, pepper, and red pepper flakes. If using spinach, stir it in and let wilt for about 1 minute.
  9. Turn off heat and squeeze juice of half a lime over the curry. Stir through.
  10. Serve immediately over steamed jasmine rice, basmati rice, or quinoa. Garnish with fresh cilantro and extra red pepper flakes if desired.

Notes

Don’t rush the browning of the mushrooms; it’s key for deep umami flavor. Toast the spices briefly to enhance their aroma. Use full-fat coconut milk for the creamiest sauce. This curry tastes even better the next day. For a protein boost, add chickpeas or tofu. Adjust spice level to your preference.

Nutrition

Keywords: mushroom coconut curry, vegan curry, gluten-free curry, 30-minute curry, creamy curry, easy curry recipe

Find it online: https://emacrave.com/cozy-creamy-mushroom-coconut-curry-easy-30-minute-recipe/