20 Creamy Mushrooms Curry Recipes Delicious

Get ready to dive into a world of rich flavors with our roundup of 20 Creamy Mushroom Curry Recipes Delicious! Whether you’re craving a quick weeknight dinner or a comforting meal to warm your soul, these creamy, dreamy curries are sure to satisfy. Perfect for home cooks looking to spice up their routine, each recipe promises a delightful adventure for your taste buds. Keep reading to discover your next favorite dish!

Creamy Coconut Mushroom Curry

Delightfully aromatic and luxuriously creamy, this Coconut Mushroom Curry is a testament to the magic that happens when simple ingredients are transformed with care. Each spoonful promises a harmonious blend of earthy mushrooms and sweet coconut milk, elevated by a symphony of spices.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 pound cremini mushrooms, sliced
• 1 can (13.5 oz) creamy coconut milk
• 1 tablespoon fragrant curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon fine sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the garlic and ginger, cooking until fragrant, about 1 minute, being careful not to burn.
4. Increase the heat to medium-high and add the mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes.
5. Pour in the coconut milk, stirring to combine, then sprinkle in the curry powder, turmeric, red pepper flakes, and salt.
6. Reduce the heat to low and simmer the curry uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Remove from heat and stir in the cilantro and lime juice, adjusting the seasoning if necessary.

Yielded with a velvety texture and a vibrant golden hue, this curry is best enjoyed over a bed of steamed jasmine rice or with warm, fluffy naan for dipping. Your kitchen will be filled with an intoxicating aroma that promises a meal as nourishing to the soul as it is to the body.

Spicy Thai Mushroom Curry

Perfectly balancing heat and harmony, this Spicy Thai Mushroom Curry is a vibrant tapestry of flavors, where earthy mushrooms meet the fiery embrace of Thai spices, all simmered in a luxuriously creamy coconut broth.

Ingredients

• 1 tablespoon fragrant coconut oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste
• 1 can (13.5 oz) rich coconut milk
• 1 cup vegetable broth
• 1 pound mixed wild mushrooms, cleaned and sliced
• 1 red bell pepper, julienned
• 1 tablespoon fish sauce
• 1 teaspoon organic cane sugar
• 1/2 cup fresh Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 3 minutes.
3. Stir in the red curry paste, cooking for 1 minute to release its aromas.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the mushrooms and bell pepper, simmering until the mushrooms are tender and the peppers are slightly softened, about 10 minutes.
6. Season with fish sauce and sugar, adjusting the balance to your preference.
7. Remove from heat and stir in the Thai basil and lime juice for a fresh, vibrant finish.

Exquisite in its complexity, this curry offers a velvety texture with a bold, spicy kick, best served over steamed jasmine rice to soak up every last drop of its flavorful sauce.

Garlic Butter Mushroom Curry

Garlic Butter Mushroom Curry is a dish that effortlessly marries the earthy depth of mushrooms with the luxurious richness of garlic butter, creating a symphony of flavors that’s both comforting and sophisticated. Glistening with a golden hue and aromatic with spices, this curry is a testament to the magic that happens when simple ingredients are treated with care.

Ingredients

• 1 lb fresh cremini mushrooms, sliced thickly for a meaty texture
• 3 tbsp unsalted butter, for a creamy, rich base
• 4 cloves garlic, minced to release their pungent aroma
• 1 cup heavy cream, to add a velvety smoothness
• 1 tbsp curry powder, for a warm, spicy depth
• 1/2 tsp salt, to enhance all the flavors
• 1/4 cup fresh cilantro, chopped for a bright, herbal finish

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it’s foamy and fragrant, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until golden and aromatic, approximately 30 seconds, being careful not to burn.
3. Introduce the sliced cremini mushrooms to the skillet, stirring to coat them evenly with the garlic butter. Cook until the mushrooms are golden brown and have released their moisture, about 5 minutes.
4. Sprinkle the curry powder and salt over the mushrooms, stirring well to ensure each piece is beautifully spiced.
5. Pour in the heavy cream, reducing the heat to low. Simmer the mixture gently for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Remove the skillet from the heat and stir in the chopped cilantro, reserving a little for garnish.

Aromatic and indulgent, this Garlic Butter Mushroom Curry boasts a creamy texture that clings lovingly to each mushroom slice. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last drop of its flavorful sauce.

Cashew Mushroom Curry

Just as the evening begins to whisper its arrival, our Cashew Mushroom Curry emerges as a comforting yet sophisticated dish, blending earthy mushrooms with the creamy richness of cashews in a symphony of flavors that dance gracefully on the palate.

Ingredients

• 1.5 cups raw cashews, soaked overnight for creamy texture
• 2 tbsp coconut oil, unrefined for a subtle tropical aroma
• 1 large yellow onion, finely diced for a sweet foundation
• 3 garlic cloves, minced to release their pungent warmth
• 1 tbsp fresh ginger, grated for a zesty kick
• 1 lb cremini mushrooms, sliced to showcase their meaty texture
• 1 can (14 oz) full-fat coconut milk, for luxurious creaminess
• 2 tsp ground turmeric, for vibrant color and earthy notes
• 1 tsp ground cumin, to add depth and warmth
• 1 tsp garam masala, for a complex spice profile
• Salt, to perfectly balance the flavors
• Fresh cilantro leaves, for a bright, herbal garnish

Instructions

1. In a blender, puree the soaked cashews with 1 cup of water until perfectly smooth, creating a velvety cashew cream.
2. Heat the coconut oil in a large skillet over medium heat until shimmering, then add the onion, cooking until translucent, about 5 minutes.
3. Stir in the garlic and ginger, sautéing for 1 minute until fragrant, being careful not to burn.
4. Add the mushrooms, cooking until they release their moisture and begin to brown, approximately 8 minutes.
5. Pour in the coconut milk and cashew cream, stirring to combine, then sprinkle in the turmeric, cumin, and garam masala.
6. Simmer the curry on low heat for 15 minutes, allowing the flavors to meld beautifully, stirring occasionally.
7. Season with salt to taste, then remove from heat.
8. Garnish with fresh cilantro leaves before serving.

Finished with a flourish, this curry boasts a luxurious texture and a harmonious blend of spices, perfect when served over a bed of fluffy basmati rice or with warm, buttery naan for dipping.

Paneer and Mushroom Curry

Just as the summer evenings begin to whisper the promise of autumn, our Paneer and Mushroom Curry emerges as a comforting bridge between seasons, blending the hearty richness of paneer with the earthy depth of mushrooms in a velvety, spiced tomato gravy.

Ingredients

• 1 cup cubed paneer, lightly fried to golden perfection
• 2 cups cremini mushrooms, sliced thickly for a meaty bite
• 1 large yellow onion, finely diced for a sweet foundation
• 3 cloves garlic, minced to release their pungent aroma
• 1 tbsp freshly grated ginger, for a warm, spicy note
• 1 can (14.5 oz) crushed tomatoes, offering a tangy brightness
• 1 cup heavy cream, for luxurious silkiness
• 2 tbsp garam masala, freshly ground for vibrant flavor
• 1 tsp turmeric, for golden hue and earthy tones
• 2 tbsp ghee, for authentic richness
• 1/2 cup cilantro leaves, roughly chopped for a fresh finish

Instructions

1. Heat ghee in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onions, sautéing until translucent and slightly caramelized, 5-7 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Add sliced mushrooms, cooking until they release their moisture and begin to brown, 5 minutes.
5. Sprinkle garam masala and turmeric over the mixture, stirring to coat evenly for 30 seconds.
6. Pour in crushed tomatoes, simmering uncovered for 10 minutes to meld flavors.
7. Gently fold in paneer cubes and heavy cream, reducing heat to low to prevent curdling.
8. Simmer for an additional 5 minutes, allowing the curry to thicken slightly.
9. Garnish with chopped cilantro before serving.

Kindly note, the curry achieves a harmonious balance between the creamy paneer and the umami-packed mushrooms, enveloped in a sauce that’s both vibrant and comforting. Serve atop a bed of steamed basmati rice or with warm, buttery naan for a truly indulgent experience.

Spinach Mushroom Curry

Yielded by the earth’s bounty, this Spinach Mushroom Curry is a harmonious blend of vibrant greens and earthy fungi, simmered to perfection in a symphony of spices that dance on the palate.

Ingredients

• 2 tablespoons of golden, fragrant coconut oil
• 1 large yellow onion, finely diced to release its sweet aroma
• 3 cloves of garlic, minced into a pungent paste
• 1 tablespoon of freshly grated ginger, offering a zesty kick
• 8 ounces of cremini mushrooms, sliced to showcase their meaty texture
• 5 cups of tender baby spinach leaves, washed and ready to wilt
• 1 can (14 ounces) of creamy, rich coconut milk
• 2 teaspoons of ground turmeric, for a warm, golden hue
• 1 teaspoon of ground cumin, adding a nutty depth
• 1/2 teaspoon of cayenne pepper, for a gentle heat
• Salt, to season the layers of flavor

Instructions

1. Heat the coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion, stirring occasionally, until it turns translucent and sweet, about 5 minutes.
3. Mix in the garlic and ginger, cooking for 1 minute until their fragrances meld beautifully.
4. Introduce the mushrooms to the skillet, sautéing until they release their juices and brown slightly, about 7 minutes.
5. Fold in the spinach, allowing it to wilt down into the mixture, which will take about 3 minutes.
6. Pour in the coconut milk, stirring to combine all the ingredients into a creamy base.
7. Sprinkle the turmeric, cumin, and cayenne pepper over the curry, stirring well to distribute the spices evenly.
8. Season with salt, then reduce the heat to low and simmer for 10 minutes, letting the flavors marry.
9. Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the curry.
10. Tip: If the curry thickens too much, a splash of vegetable broth can loosen it to your desired consistency.
11. Tip: Serve over a bed of fluffy basmati rice to soak up the rich, aromatic sauce.

Velvety in texture and vibrant in flavor, this curry is a testament to the beauty of simple ingredients transformed. Consider garnishing with a sprinkle of fresh cilantro or a squeeze of lime for a bright finish.

Tomato Basil Mushroom Curry

Zesty and vibrant, this Tomato Basil Mushroom Curry is a symphony of flavors that brings a touch of elegance to your dinner table. Perfect for those who appreciate a dish that balances richness with freshness, it’s a delightful way to savor the bounty of the season.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 3 cloves garlic, minced to a fragrant paste
• 1 pound fresh cremini mushrooms, sliced thickly for a meaty texture
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their smoky juices
• 1/2 cup fresh basil leaves, torn for a burst of herbal brightness
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, for a clean, sharp seasoning
• 1 cup coconut milk, full-fat for creamy richness

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds, to avoid bitterness.
4. Introduce the thickly sliced cremini mushrooms, cooking until they release their moisture and begin to brown, around 7 minutes.
5. Pour in the fire-roasted diced tomatoes with their juices, simmering to meld the flavors, about 10 minutes.
6. Fold in the torn basil leaves, finely ground black pepper, and sea salt, adjusting the heat to maintain a gentle simmer.
7. Finally, stir in the full-fat coconut milk, heating through until the curry is luxuriously creamy, about 3 minutes.

Offering a lush texture and a harmonious blend of smoky, herbal, and creamy notes, this curry shines when served over a bed of fluffy jasmine rice or with a side of warm, crusty bread to soak up every last drop.

Lentil and Mushroom Curry

Hearty and aromatic, this Lentil and Mushroom Curry is a symphony of flavors, blending earthy lentils with umami-rich mushrooms in a velvety coconut milk base, spiced to perfection for a comforting yet sophisticated dish.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 8 oz cremini mushrooms, sliced
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup chopped fresh cilantro
• Sea salt, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the mushrooms and cook until they release their moisture and begin to brown, approximately 7 minutes.
4. Add the garam masala, turmeric, and cayenne pepper, toasting the spices with the vegetables for 1 minute to unlock their flavors.
5. Pour in the lentils, coconut milk, and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
7. Stir in the lemon juice and half of the cilantro, then season with sea salt to taste.
8. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.

Exquisite in its simplicity, this curry boasts a creamy texture with a hint of brightness from the lemon, perfect when served over a bed of fluffy basmati rice or with warm naan for dipping.

Cashew and Mushroom Masala

Delightfully aromatic and richly flavored, this Cashew and Mushroom Masala is a testament to the beauty of combining earthy mushrooms with the creamy texture of cashews, all enveloped in a symphony of spices. Perfect for those evenings when you crave something indulgent yet wholesome, this dish promises to transport your senses to the bustling streets of India with every bite.

Ingredients

• 1 cup raw cashews, soaked overnight for creaminess
• 2 tbsp ghee, for its rich, nutty flavor
• 1 large onion, finely diced for sweetness
• 3 garlic cloves, minced to release their pungent aroma
• 1 inch ginger, freshly grated for a spicy kick
• 1 lb cremini mushrooms, sliced for their meaty texture
• 1 tsp cumin seeds, toasted for depth
• 1 tsp turmeric powder, for vibrant color
• 1 tsp garam masala, for warmth
• 1/2 tsp cayenne pepper, for a gentle heat
• 1 cup tomato puree, for tangy sweetness
• 1/2 cup coconut milk, full-fat for richness
• Salt, to enhance flavors
• Fresh cilantro, chopped for a bright finish

Instructions

1. In a blender, puree the soaked cashews with 1/2 cup water until smooth. Set aside.
2. Heat ghee in a large pan over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.
3. Add the diced onion, sautéing until golden brown, approximately 5 minutes, stirring occasionally.
4. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
5. Increase the heat to medium-high, add the sliced mushrooms, and cook until they release their moisture and begin to brown, about 8 minutes.
6. Lower the heat to medium, sprinkle in the turmeric, garam masala, and cayenne pepper, stirring well to coat the mushrooms.
7. Pour in the tomato puree and cook for 5 minutes, allowing the mixture to thicken slightly.
8. Add the cashew puree and coconut milk, stirring to combine. Simmer on low heat for 10 minutes, until the sauce is creamy and the flavors meld.
9. Season with salt to taste, then garnish with fresh cilantro before serving.

Offering a luxurious texture and a complex flavor profile, this Cashew and Mushroom Masala pairs beautifully with steamed basmati rice or warm, fluffy naan. For an extra touch of elegance, sprinkle with additional cashews and a drizzle of coconut milk before serving.

Tandoori Mushroom Curry

Nothing captivates the palate quite like the smoky allure of Tandoori Mushroom Curry, a dish where earthy mushrooms meet the vibrant spices of Indian cuisine, all simmered to perfection in a creamy, aromatic sauce.

Ingredients

• 1 lb fresh cremini mushrooms, cleaned and quartered
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 cup heavy cream
• 2 tbsp tandoori masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the quartered mushrooms to the skillet, sautéing until they begin to brown, approximately 7 minutes.
5. Sprinkle the tandoori masala, ground cumin, smoked paprika, and cayenne pepper over the mushrooms, stirring well to coat evenly.
6. Pour in the heavy cream, reducing the heat to low, and simmer for 10 minutes, allowing the flavors to meld.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Delight in the creamy texture and bold flavors of this Tandoori Mushroom Curry, perfect when served over a bed of fluffy basmati rice or with warm naan bread for dipping.

Korma Style Mushroom Curry

Gracefully blending the earthy tones of mushrooms with the aromatic warmth of traditional korma spices, this dish offers a comforting yet sophisticated take on vegetarian cuisine. Perfect for a cozy dinner, it promises a creamy texture and a depth of flavor that will enchant your palate.

Ingredients

• 2 cups of fresh, firm white mushrooms, sliced
• 1 cup of rich, full-fat coconut milk
• 2 tbsp of golden, fragrant ghee
• 1 medium onion, finely diced
• 3 cloves of garlic, minced to a paste
• 1 inch of fresh ginger, grated
• 1 tsp of ground, aromatic coriander
• 1 tsp of warm, sweet cumin
• 1/2 tsp of fiery, ground turmeric
• 1/2 tsp of delicate, ground cardamom
• 1/4 cup of fresh, vibrant cilantro, chopped
• Salt to taste

Instructions

1. Heat the ghee in a large pan over medium heat until it melts and becomes fragrant, about 1 minute.
2. Add the finely diced onion to the pan, sautéing until it turns translucent and soft, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until the raw smell disappears.
4. Mix in the ground coriander, cumin, turmeric, and cardamom, toasting the spices for 1 minute to release their aromas.
5. Add the sliced mushrooms to the pan, stirring well to coat them with the spice mixture, and cook for 5 minutes until they begin to soften.
6. Pour in the coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Just as the dish comes together, the mushrooms absorb the creamy coconut milk and spices, resulting in a velvety texture and a harmonious blend of flavors. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the luxurious sauce.

Yellow Lentil Mushroom Curry

Whisking together the earthy aromas of yellow lentils and the umami depth of mushrooms, this curry is a symphony of flavors that promises comfort in every bite. Perfect for a cozy dinner, it’s a dish that marries simplicity with sophistication, inviting you to savor the richness of its spices and the creaminess of its texture.

Ingredients

• 1 cup yellow lentils, rinsed and drained
• 2 cups cremini mushrooms, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 2 tbsp rich extra virgin olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk, full-fat
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Stir in the chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and grated ginger, cooking for another minute until aromatic.
5. Mix in the turmeric, coriander, and red chili powder, stirring for 30 seconds to toast the spices.
6. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
7. Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
8. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
9. Stir in the coconut milk and salt, simmering uncovered for an additional 5 minutes to thicken the curry.
10. Garnish with fresh cilantro before serving.

Creating a velvety texture that clings to each spoonful, this curry is a delightful balance of spicy, savory, and slightly sweet notes. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last drop of its flavorful sauce.

Ginger Turmeric Mushroom Curry

Elevate your culinary repertoire with this Ginger Turmeric Mushroom Curry, a dish that marries the earthy depth of mushrooms with the vibrant warmth of ginger and turmeric, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon finely ground black pepper
• 1 pound cremini mushrooms, sliced
• 1 can (14 oz) creamy coconut milk
• 1 cup vegetable broth
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion and cook, stirring occasionally, until translucent and slightly caramelized, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle in the turmeric and black pepper, stirring to coat the onions evenly.
5. Add the sliced mushrooms, increasing the heat to medium-high, and cook until they release their moisture and begin to brown, about 8 minutes.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce the heat to low and let the curry simmer uncovered for 15 minutes, allowing the flavors to meld.
8. Finish with fresh lime juice and chopped cilantro, stirring to combine.

Hearty and aromatic, this curry boasts a creamy texture with a bold, spicy kick. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of the flavorful sauce.

Creamy Cashew Mushroom Curry

Brimming with warmth and complexity, this Creamy Cashew Mushroom Curry is a testament to the power of simple ingredients transformed into something extraordinary. Perfect for a cozy night in, it pairs the earthy depth of mushrooms with the luxurious creaminess of cashews, creating a dish that’s both comforting and sophisticated.

Ingredients

• 1 cup raw cashews, soaked overnight for unparalleled creaminess
• 2 tbsp coconut oil, for a hint of tropical richness
• 1 large yellow onion, finely diced to melt into the sauce
• 3 garlic cloves, minced for a pungent kick
• 1 tbsp fresh ginger, grated to add a zesty warmth
• 1 lb cremini mushrooms, sliced for meaty texture
• 1 can (14 oz) full-fat coconut milk, for velvety smoothness
• 2 tsp curry powder, for a fragrant spice blend
• 1 tsp turmeric, for vibrant color and earthiness
• 1/2 tsp sea salt, to enhance all the flavors
• Fresh cilantro, chopped for a bright, herbal finish

Instructions

1. Drain the soaked cashews and blend with 1/2 cup water until perfectly smooth; set aside.
2. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the onion, garlic, and ginger, sautéing until the onion is translucent, approximately 5 minutes.
4. Introduce the mushrooms to the skillet, cooking until they release their juices and begin to brown, about 8 minutes.
5. Stir in the curry powder and turmeric, toasting the spices for 1 minute to unlock their aromas.
6. Pour in the coconut milk and blended cashews, stirring to combine. Simmer on low heat for 10 minutes, allowing the flavors to meld.
7. Season with sea salt, adjusting as needed for a balanced taste.
8. Garnish with fresh cilantro before serving.

This curry boasts a luscious texture that clings to each mushroom slice, offering a harmonious blend of spicy, creamy, and earthy notes. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last drop of sauce.

Peanut Butter Mushroom Curry

Rarely does a dish come along that marries the earthy depth of mushrooms with the creamy richness of peanut butter quite like this curry. Perfect for a cozy night in, it’s a testament to the magic that happens when simple ingredients are transformed with care and creativity.

Ingredients

• 1 tbsp fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to a paste
• 1 tbsp freshly grated ginger
• 1 lb mixed wild mushrooms, roughly chopped
• 1 can (14 oz) creamy coconut milk
• 1/2 cup smooth, natural peanut butter
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1/2 cup vegetable broth
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent and fragrant, about 5 minutes.
3. Stir in the mushrooms, cooking until they release their moisture and begin to brown, approximately 8 minutes.
4. Whisk together the coconut milk, peanut butter, curry paste, soy sauce, and turmeric in a bowl until smooth.
5. Pour the mixture into the skillet, adding the vegetable broth to reach your desired consistency.
6. Simmer the curry on low heat for 15 minutes, stirring occasionally, to allow the flavors to meld.
7. Garnish with fresh cilantro leaves before serving.

Best enjoyed with a side of fluffy jasmine rice, this curry boasts a velvety texture and a complex flavor profile that’s both nutty and subtly spicy. For an extra crunch, sprinkle with chopped roasted peanuts just before serving.

Curry Leaf Mushroom Stir Fry

Whisking together the vibrant flavors of earthy mushrooms and aromatic curry leaves, this stir fry is a testament to the beauty of simple ingredients transforming into a dish with depth and character.

Ingredients

• 2 cups of fresh, thinly sliced cremini mushrooms
• 1/4 cup of fragrant curry leaves, gently torn
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of kosher salt
• 1 tablespoon of freshly squeezed lemon juice
• 2 cloves of garlic, minced to a fine paste

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing until golden and fragrant, approximately 30 seconds, stirring constantly to prevent burning.
3. Introduce the sliced cremini mushrooms to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes without stirring to allow them to develop a golden crust.
4. Sprinkle the kosher salt and finely ground black pepper over the mushrooms, then add the torn curry leaves. Stir gently to combine, cooking for an additional 2 minutes until the curry leaves are crisp and the mushrooms are tender.
5. Remove the skillet from heat and drizzle with freshly squeezed lemon juice, tossing to coat evenly.
6. Transfer the stir fry to a serving dish, ensuring the curry leaves are evenly distributed for maximum flavor in every bite.

Curry Leaf Mushroom Stir Fry offers a delightful contrast of textures, from the crispness of the curry leaves to the succulent mushrooms, all brought together with a bright citrus finish. Serve it alongside steamed jasmine rice or as a bold topping for creamy polenta to elevate your meal.

Mustard Seed Mushroom Curry

Amidst the bustling flavors of global cuisine, this Mustard Seed Mushroom Curry stands out with its harmonious blend of earthy mushrooms and the piquant kick of mustard seeds, creating a dish that’s both comforting and exhilarating.

Ingredients

• 2 tablespoons of golden mustard seeds
• 1 pound of fresh, firm cremini mushrooms, sliced
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 1 cup of rich, full-fat coconut milk
• 2 tablespoons of vibrant turmeric powder
• 1 tablespoon of freshly ground cumin
• 1/2 teaspoon of fiery cayenne pepper
• 2 tablespoons of smooth, cold-pressed coconut oil
• 1 teaspoon of fine sea salt
• 1/2 cup of fresh cilantro leaves, roughly chopped for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the mustard seeds to the skillet, stirring constantly until they begin to pop, about 1 minute, to release their nutty aroma.
3. Introduce the diced onion to the skillet, sautéing until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
4. Mix in the minced garlic, turmeric, cumin, and cayenne pepper, cooking for another minute until the spices are fragrant and the garlic is golden.
5. Add the sliced mushrooms to the skillet, stirring to coat them evenly with the spice mixture, and cook until they release their juices and begin to brown, about 8 minutes.
6. Pour in the coconut milk, stirring gently to combine, and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 10 minutes, allowing the flavors to meld.
7. Season with sea salt, adjusting as needed, and sprinkle with fresh cilantro before serving.

Offering a velvety texture with a bold, spicy undertone, this curry pairs beautifully with steamed basmati rice or warm, fluffy naan for a truly satisfying meal.

Smoked Paprika Mushroom Curry

Mushrooms, with their earthy depth and meaty texture, take center stage in this Smoked Paprika Mushroom Curry, a dish that marries the warmth of smoked paprika with the creamy richness of coconut milk for a comforting yet sophisticated meal.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 pound cremini mushrooms, sliced
• 1 teaspoon finely ground black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high and add the mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes.
5. Sprinkle the black pepper, smoked paprika, cumin, and turmeric over the mushrooms, stirring to coat evenly.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce the heat to low and let the curry simmer uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Garnish with fresh cilantro leaves before serving.

Lusciously creamy with a smoky undertone, this curry pairs beautifully with fluffy basmati rice or warm naan bread for soaking up the vibrant sauce. The mushrooms retain a slight bite, offering a satisfying contrast to the velvety coconut milk base.

Lemongrass Mushroom Curry

Kickstart your culinary journey with this exquisite Lemongrass Mushroom Curry, a dish that marries the earthy depth of mushrooms with the citrusy brightness of lemongrass, creating a symphony of flavors that dance on the palate.

Ingredients

• 2 tbsp fragrant coconut oil
• 1 cup thinly sliced cremini mushrooms, with their deep, woodsy aroma
• 1 stalk fresh lemongrass, tender inner part only, finely minced
• 1 can (13.5 oz) rich, creamy coconut milk
• 1 tbsp finely grated ginger, for a spicy, warm undertone
• 2 cloves garlic, minced to release their pungent fragrance
• 1 tsp ground turmeric, for vibrant color and earthy flavor
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1/2 cup vegetable broth, to add depth and balance
• 1 tbsp fresh lime juice, for a bright, tangy finish
• 1/4 cup chopped cilantro, for a fresh, herbal garnish

Instructions

1. Heat the fragrant coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced cremini mushrooms and sauté until they release their moisture and begin to brown, approximately 5 minutes, stirring occasionally for even cooking.
3. Stir in the finely minced lemongrass, grated ginger, and minced garlic, cooking until fragrant, about 1 minute, to build the flavor base.
4. Pour in the creamy coconut milk, ground turmeric, and crushed red pepper flakes, stirring to combine all the ingredients seamlessly.
5. Add the vegetable broth to the skillet, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 minutes, allowing the flavors to meld beautifully.
6. Finish with fresh lime juice, stirring well to incorporate, then remove from heat. Tip: For an extra layer of flavor, let the curry sit for 5 minutes before serving.
7. Garnish with chopped cilantro just before serving to add a pop of color and freshness. Tip: Serve over a bed of jasmine rice to soak up the aromatic sauce.

This Lemongrass Mushroom Curry boasts a velvety texture with a harmonious blend of spicy, tangy, and herbal notes. Try serving it in a hollowed-out pineapple for an unforgettable presentation that delights all the senses.

Cilantro Lime Mushroom Curry

Lusciously vibrant and bursting with flavor, this Cilantro Lime Mushroom Curry is a testament to the beauty of combining simple ingredients with bold spices. Perfect for a cozy dinner, it promises a delightful dance of tangy and earthy notes in every bite.

Ingredients

• 2 cups of cremini mushrooms, sliced into thick, meaty pieces
• 1 tablespoon of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 1 teaspoon of ground cumin, toasted for depth
• 1 teaspoon of turmeric, for its golden hue and earthy warmth
• 1 can (14 oz) of creamy coconut milk, full-fat for richness
• 1 lime, zest and juice for a bright, citrusy punch
• 1/2 cup of fresh cilantro, roughly chopped for a herbal freshness
• Salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to burn it.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Sprinkle the ground cumin and turmeric over the mushrooms, stirring well to coat evenly, and cook for 1 minute to toast the spices.
6. Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
7. Remove from heat and stir in the lime zest, lime juice, and chopped cilantro. Season with salt to taste.
8. Let the curry sit for 5 minutes before serving to allow the flavors to deepen further.

Generously ladle this aromatic curry over a bed of fluffy basmati rice or with warm naan bread for soaking up the creamy sauce. The mushrooms offer a satisfying chew, while the lime and cilantro brighten each spoonful, making it a dish that’s as nourishing as it is flavorful.

Summary

Savory and satisfying, our roundup of 20 Creamy Mushroom Curry Recipes offers a treasure trove of delicious options for every home cook. Whether you’re craving something rich and comforting or light and flavorful, there’s a dish here to delight your taste buds. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this article on Pinterest for fellow mushroom curry enthusiasts!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.