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Mushroom Curry with Coconut milk (Instant Pot & Stovetop)

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Mushroom rice or mushroom biryani made in instant pot and served

Last updated on May 28th, 2025 at 02:57 pm

Mushroom curry with coconut milk - delicious, vegan/vegetarian curry enriched with coconut milk giving it a creamy consistency! It can be made both on the stovetop or in an INSTANT POT. Perfect for flatbreads and dosas, this curry will be your family favorite!

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mushroom curry with coconut milk, creamy mushroom curry in a dutch oven

I used to be a picky eater when I growing up and I wasn't a fan of mushrooms. But my husband loves mushrooms, naturally, I started cooking with it and it sorta grew on me. I still don't eat it but I love the flavor it brings out in gravies, curries, pasta, pizza and so many of our favorite dishes.

That is why I love this curry; it is actually a family favorite and one of my specialties if I say so myself. The next family favorite is this South Indian Mutton Gravy, which is a much simpler curry in terms of spices. Whereas this mushroom curry with coconut milk has a bit more whole spices that are dry roasted and ground to make masala powder.

BTW, give an Indian an ingredient (be it vegetable, meat, or fruit) you'd get curry out of it. Truth! These are some other curry recipes on the blog:

  • Butter Chickpeas Curry in INSTANT POT - This is so popular on this blog.
  • INSTANT POT Chicken Masala gravy - A semi gravy that literally comes together in 20 minutes. It can be made without an instant pot too.
  • South Indian Sambar in INSTANT POT - a popular curry across south India and this can be made with any vegetable you like.
  • Mealmaker / Soybean meal Curry recipe - This curry can be made with soy curls as well.
  • Keep it simple with this Tomato Curry - it just has tomatoes and madras curry powder and so delicious!

So what goes into this mushroom curry?

homemade spice powder dry roasted, indian spice mix, mushroom curry masala powder, indian spice powder rub, mushrooms to be made into a gravy

Mushrooms of course, lol. I like to use button mushrooms because like I said before, I love its flavor. My husband is so fond of oyster mushrooms so we occasionally make this curry with them. But I haven't tried this with other types of mushrooms, feel free to experiment and lemme know!

So making the masala powder fresh is an important step in this recipe of mushroom curry. It gives this curry a nice aroma, flavor, and taste; this spice powder is one of the main ingredients. The next important ingredient is rich and thick coconut milk, which adds creaminess and sweetness to this curry. I use fresh homemade coconut milk, I've given the instructions for that below.

Serving Suggestions:

This curry is fantastic with whole-grain flatbreads as well as Indian dosas and idlis. Since this is a thick gravy, it is very scoopable with the flatbreads. Also, the sweetness and spiciness complement the flavors of the grains. That being said, you can have this curry with cooked rice, quinoa, or cooked millets.

Storing this curry:

I am always cautious about storing lentils, meat, and mushroom-based dishes for later. They seem to go bad real fast and I am extra careful when it comes to mushrooms. This vegan mushroom gravy is best eaten on the same day and you might wanna refrigerate it in between meals if you live in a tropical climate. If you have leftovers, freeze them in airtight containers. Thaw it overnight in the refrigerator and reheat it.

Special Diets:

This mushroom curry is vegan, lactose-free, gluten-free. It also has a lot of protein from mushrooms and the only fat would be from the 3 tablespoons of oil you use which can be reduced to 2 tablespoons. And the fat from coconut milk is actually good for you. Anyway, that makes this curry a healthy curry don't you think?

Variations and Substitutions:

This mushroom curry / vegan mushroom curry is delicious. But the base is pretty versatile because you can use hard-boiled eggs, soy meal, or chicken in place of mushrooms.

How to make this mushroom curry with coconut milk/ vegan Mushroom gravy:

This mushroom curry with coconut milk takes slightly a little more effect. However, it is easy nonetheless and I've broken the steps down for you. Lets make this Vegan Mushroom Gravy recipe!

Recipe for Mushroom Curry, mushroom curry in a bowl, vegan mushroom gravy recipe, mushroom curry with coconut milk
Extracting Coconut Milk:

You can choose to use store-bought thick coconut milk or use water mixed with coconut milk powder. If coconuts or coconut shreds are available near you, you can choose to make your own fresh coconut milk. In that case, add 400 g of coconut meat or shreds to a blender.

Pour in 150 ml of water and blend it together. Strain it by passing it through a mesh strainer and squeeze out as much milk as you can. Pass it through a muslin cloth to get leftover coconut meat off. Set the thick coconut milk aside. Discard or use the coconut meat in cookies.

Ingredients:

For the spice mix, you'll need:

  • 9 Bedgi Chillies, (4 if using regular dried chilies or 12 if using Kashmiri)
  • 2 tbsp Whole Coriander Seeds
  • 1 tsp Raw Rice, (any medium grain rice)
  • ยพ - 1.5 tsp Whole Black Pepper (based on your preference)
  • 1 tsp Cumin Seeds
  • 1.5 tsp Fennel Seeds
  • 1 tbsp Split Roasted Gram
  • 1 inch Cinnamon Stick, (if not available, use garam masala)
  • 2 Cloves, (if not available, use garam masala)
  • 2 Cardamom Pods, (if not available, use garam masala)
  • 1.5 tbsp Poppy Seeds
  • 1.5 tbsp Chopped Coconut Pieces, or copra

For the curry, you'll need:

  • 400 g Button Mushrooms, halved or quartered
  • 3 tbsp Peanut Oil, or any flavorful oil
  • 2 sprigs Curry Leaves
  • 1 or 2 Bay Leaves, fresh or dried
  • 2 medium Onions, finely chopped, (approx 200 g)
  • 1 tsp Ginger Garlic Paste, heaped
  • 2 medium Roma Tomatoes, finely chopped, (approx. 120g)
  • 1 tbsp Sea Salt
  • 350 ml Water
  • 200 ml Thick Coconut Milk, (see notes)
  • Cilantro Leaves, for garnish, (optional)

Method:

Spice powder:

  • Heat up a sautรฉ pan and dry roast all the whole ingredients except poppy seeds and coconut pieces. Once the spices have warmed up, transfer them to a plate to cool down.
  • Add the poppy seeds to the pan and quickly swirl it around the pan for only a few seconds. Careful not to burn it. Transfer to the plate with other spices.
  • Next, add the coconut pieces and sautรฉ in low flame until it begins to brown and looks translucent around the edges. Transfer it to the same plate and let all the spices completely cool down.
  • Once cool, add them to a blender and blend it until it is reduced to a powder. (as pictured above in the post). Use a spatula to scrape the sides. Transfer to a bowl and set it aside.

For the mushroom curry:

  • In a heavy-bottomed saucepan or a dutch oven, add the oil and let it get it hot. Once the oil is hot, add the curry leaves and the bay leaves. Let it sizzle.
  • Then, add the chopped onions and let it sautรฉ until the onions turn translucent.
  • Next, add the ginger-garlic paste to the onions and give it a swirl. Immediately after, add the chopped tomatoes and salt. Sautรฉ until the tomatoes soften and become mushy.
  • Add the ground spice powder and mix it with the onions and tomatoes. Drop all of the mushrooms and mix them to coat. Pour in the water and let it cook until it thickens up a bit and for the flavors to incorporate well.
  • Finally, add the coconut milk and bring it to a boil. Garnish with coriander leaves and serve hot!

To make this mushroom curry in Instant Pot:

  • Follow the same steps as given above except for the last two steps and the quantity of water. Instant Pot cooking doesn't require that you simmer so there isn't any loss of moisture. You'll get consistent and perfect thickness every time.
  • After you put in the mushrooms, pour 200 ml water and 200 ml thick coconut milk. Set the Instant Pot in PRESSURE COOK mode for 8 minutes. Quick Release and serve hot!

Notes:

  • Hotness: This is a medium spicy curry where the hotness doesn't overpower other flavors. If you like really hot curries, increase the number of chilies. On the other hand, if you like a milder version of this curry, use a fewer number of chilies.
  • Spices: I suggest you don't skip on the spices for this curry. The freshly ground spices are what give this curry a beautiful taste. However, you can substitute the whole cinnamon, cloves, and cardamom with ยผ teaspoon of garam masala.
  • Mushrooms: I like to use Buttom Mushrooms, but you can use any type of mushrooms for this curry.
  • Other variations: This curry base would suit other main ingredients like boiled eggs and chicken. My favorite is a combination of eggs and mushrooms.
  • Coconut Milk: You can use homemade or store-bought coconut milk. You can also use coconut milk powder and thin it down with water.
  • Making fresh coconut milk: My personal preference is to use fresh coconut milk. To make 200 ml of coconut milk, I use one medium coconut and about 140 ml of water.
  • Storing: This curry is best had the same day. However, if you end up with leftovers, freeze it immediately.
close up of gravy
Mushroom Curry Recipe
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1 from 1 vote

Mushroom curry with coconut milk | Vegan Mushroom Gravy

Mushroom curry with coconut milk - delicious, vegan/vegetarian curry enriched with coconut milk giving it a creamy consistency! Perfect for flatbreads and dosas, this curry will be your family favorite!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Curries, Main Course
Cuisine: South Indian
Keyword: curry, gravy, Mushroom
Servings: 4 people
Calories: 423kcal
Author: Niveditha
Rate/ Comment on this Recipe

Ingredients

For the spice mix:

  • 9 Bedgi Chillies , (4 if using regular dried chillies or 12 if using kashmiri)
  • 2 tablespoon Whole Coriander Seeds
  • 1 teaspoon Raw Rice , (any medium grain rice)
  • 1 teaspoon Whole Black Pepper
  • 1 teaspoon Cumin Seeds
  • 1.5 teaspoon Fennel Seeds
  • 1 tablespoon Split Roasted Gram
  • 1 inch Cinnamon Stick , (if not available, use garam masala)
  • 2 Cloves , (if not available, use garam masala)
  • 2 Cardamom Pods , (if not available, use garam masala)
  • 1.5 tablespoon Poppy Seeds
  • 1.5 tablespoon Chopped Coconut Pieces , or copra

For the curry:

  • 400 g Button Mushrooms , halved or quartered
  • 3 tablespoon Peanut Oil , or any flavorful oil
  • 2 sprigs Curry Leaves
  • 2 Bay Leaves , fresh or dried
  • 2 medium Onions , finely chopped, (approx 200 g)
  • 1 teaspoon Ginger Garlic Paste , heaped
  • 2 medium Roma Tomatoes , finely chopped, (approx. 120g)
  • 1 tablespoon Sea Salt
  • 350 ml Water
  • 200 ml Thick Coconut Milk , (see notes)
  • Cilantro Leaves , for garnish, (optional)

Instructions

Making the spice powder:

  • Heat up a sautรฉ pan and dry roast all the whole ingredients except poppy seeds and coconut pieces. Once the spices have warmed up, transfer them to a plate to cool down.
  • Add the poppy seeds to the pan and quickly swirl it around the pan for only a few seconds. Transfer to the plate with other spices.
  • Next, add the coocnut pieces and sautรฉ in low flame until it begins to brown and looks translucent around the edges. Trannsfer it to the same plate and let all the spices completely cool down.
  • Once cool, add them to a blender and blend it until it is reduced to a powder. (as pictured above in the post). Use a spatula to scrape the sides. Transfer to a bowl and set it aside.

Making the curry:

  • In a heavy bade saucepan or a dutch oven, add the oil and let it get it hot. Once the oil is hot, add the curry leaves and the bay leaves. Let it sizzle.
  • Then, add the chopped onions and let it sautรฉ until the onions turn translucent.
  • Next, add the ginger garlic paste to the onions and give it a swirl. Immediately after, add the chopped tomatoes and salt. Sautรฉ until the tomatoes soften and become mushy.
  • Add the ground spice powder and mix it with the onions and tomatoes. Drop all of the mushrooms and mix it to coat. Pour in the water and let it cook until it thickens up a bit.
  • Finally add the coconut milk and bring it to a boil. Garnish with coriander leaves and serve hot!

For making this curry in Instant Pot:

  • Follow the same steps as given above except for the last two steps and the quantity of water.
  • After you put in the mushrooms, pour 200 ml water and 200 ml thick coconut milk. Set the Instant Pot in PRESSURE COOK mode for 8 minutes. Quick Release and serve hot!
Nutrition Facts
Mushroom curry with coconut milk | Vegan Mushroom Gravy
Amount Per Serving (1 serving)
Calories 423 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Polyunsaturated Fat 8g
Monounsaturated Fat 3g
Sodium 57mg2%
Potassium 381mg11%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 6g7%
Protein 8g16%
Vitamin A 1IU0%
Vitamin C 16mg19%
Calcium 14mg1%
Iron 24mg133%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Hotness: This is a medium spicy curry where the hotness doesn't overpower other flavors. If you like really hot curries, increase the number of chilies. On the other hand, if you like a milder version of this curry, use a fewer number of chilies.
  • Spices: I suggest you don't skip on the spices for this curry. The freshly ground spices are what give this curry a beautiful taste. However, you can substitute the whole cinnamon, cloves, and cardamom with ยผ teaspoon of garam masala.
  • Mushrooms: I like to use Buttom Mushrooms, but you can use any type of mushrooms for this curry.
  • Other variations: This curry base would suit other main ingredients like boiled eggs and chicken. My favorite is a combination of eggs and mushrooms.
  • Coconut Milk: You can use homemade or store-bought coconut milk. You can also use coconut milk powder and thin it down with water.
  • Making fresh coconut milk: My personal preference is to use fresh coconut milk. To make 200 ml of coconut milk, I use one medium coconut and about 140 ml of water.
  • Storing: This curry is best had the same day. However, if you end up with leftovers, freeze it immediately.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below! 

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Comments

  1. century foods says

    April 11, 2021 at 7:51 am

    Thank you so much for your kind information/recipe .It is really benifits.

    Reply
    • admingingerskillet says

      April 12, 2021 at 11:17 am

      you're welcome ๐Ÿ™‚

      Reply
  2. Misa says

    May 09, 2022 at 8:33 am

    1 star
    I tried this recipe, followed every step, every instruction written above. It turned out super watery. The โ€˜choppedโ€™ tomatoes had their peels floating in the watery gravy

    Reply
  3. admingingerskillet says

    June 09, 2021 at 2:06 am

    Thank you Meghna! Glad you enjoyed it!

    Reply
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Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

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