Mushroom Masala Curry

Mushroom masala curry is an easy, one-pot dish that packs in a lot of flavor. Ready in under half an hour, this mushroom curry pairs perfectly with rice, naan or roti for a fuss-free weeknight meal.

Mushroom masala is a comforting, hearty curry that's just the dream recipe for anyone who loves all things mushroom.

It's also a recipe that's super easy to make, which means you can have a delicious curry on the table in half an hour.

I like to serve this quick mushroom curry over basmati rice, but it's also great with cauliflower rice or just with some naan bread to soak up that delicious sauce.

What I like most about this easy mushroom masala curry is that you don't need to blend anything to make a delicious sauce - it's all done in one pot and the result is utterly delicious.

Ingredients and substitutions

Oil and plant-based butter — I use a mix of oil and plant-based butter because this combination infuses the mushrooms with a buttery taste. You can use just oil or butter if you want.

Alternatively, if you don't cook with oil, saute the mushrooms in some veggie stock instead.

Onion — Make sure you saute the onions well. It might take up to 5 minutes for them to become soft over medium heat.

Bell peppers — Use any color you want for the bell peppers - I typically go with a green or red bell pepper for this curry.

Garlic and ginger — Fresh garlic and ginger are always best in curries. If you don't have them at hand, you can use frozen or the stuff that comes in a jar, but the flavor won't be quite the same.

Red chili — This adds a bit of a kick to the curry, but if you want the sauce to be on the milder side, you can skip it or use just a bit. Alternatively, you can use red chili powder.

Mushrooms — Cremini mushrooms are perfect for this mushroom masala curry. They have better texture and flavor than plain white button mushrooms.

You can also use a mix of wild mushrooms if you like. Ready sliced mushrooms work well if you're looking to save time.

Spices — You can use lots of spice combinations to make mushroom butter masala, so feel free to play with them. I use a mix of garam masala, coriander powder, fenugreek leaves and turmeric. Cumin powder, curry leaves and cumin seeds are further options to explore.

Chopped tomatoes — Use the best quality chopped tomatoes you can because it really makes a difference.

Coconut milk — Full-fat coconut milk is best here because it makes the mushroom curry sauce extra creamy. You can use low-fat coconut milk, too, but the sauce won't be as creamy. Cashew cream is another good option here.

How do you make this mushroom masala curry?

• Heat the oil in a large, deep pan and melt the plant-based butter in it. Saute the chopped onion and bell peppers for 4-5 minutes over medium heat until soft.
• Stir in the garlic, ginger and red chili and continue to cook for another minute until fragrant. Next, add the mushrooms and saute for 5-6 minutes until they reduce in size and there's little to no liquid left.
• Stir in the spices and cook for another minute. Add the chopped tomatoes and coconut milk and simmer for 10 minutes until the sauce thickens.
• Sprinkle with fresh coriander and serve over rice or with naan bread.

How to make this mushroom masala recipe in the Instant Pot?

If you want to save some time, you can make this mushroom masala curry recipe in the Instant Pot instead of the stove top. Here's how!

1. Set your Instant Pot to the 'Sauté' setting. Once hot, add the olive oil and plant-based butter.
2. Add the diced onion and peppers to the pot, and sauté for about 4-5 minutes until they become soft.
3. Stir in the minced garlic, ginger, and finely chopped red chili. Continue to sauté for another minute until everything is well mixed and fragrant.
4. Next, add the sliced mushrooms. Sauté for around 5-6 minutes, or until they've reduced in size and the liquid has mostly evaporated.
5. Stir in the garam masala, ground coriander, turmeric, and fenugreek leaves. Sauté for an additional minute to let the spices cook and blend with the other ingredients.
6. Add the canned chopped tomatoes and the coconut milk to the pot, and stir everything together until it's well combined.
7. Seal the Instant Pot and set it to 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes.
8. When the cooking time is up, allow the pressure to release naturally for about 10 minutes, and then do a quick pressure release for any remaining pressure.
9. Open the lid carefully, stir the mixture, and then sprinkle the fresh coriander on top.

Leftovers and storage

Store: This dish can be refrigerated in airtight containers for up to 4 days. Simply let the dish cool completely before transferring it to containers. It's perfect for meal prep and quick weeknight dinners.

Reheat: Gently reheat either in the microwave, stirring every minute or so, or on the stovetop over medium-low heat until hot. If it seems too thick, feel free to add a splash of water or coconut milk to thin it out.

Freeze: The mushroom curry freezes well! Let it cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, let it thaw overnight in the refrigerator, then warm on the stovetop or in the microwave.

Recipe notes and tips

• This mushroom masala curry pairs great with Jeera rice and Indian bread (naan).
• If you want a low-carb option, you can serve it over cauliflower rice instead.
• You can add one or two tablespoons of tomato paste or tomato puree if you want the sauce to have a more pronounced tomato taste.
• Feel free to add some greens, such as green peas or green beans to this matar mushroom curry.

If you liked this vegan mushroom masala recipe, you might also like some of my other easy vegan curry recipes:

• Aubergine and Chickpea Curry
• Thai Coconut Chickpea Curry
• Pineapple Tofu Curry
• Vegan Chickpea and Lentil Curry
• Brinjal Bhaji (Eggplant Curry)

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