Easy button mushroom(canned) curry with gravy.
Using canned mushrooms, let me show you how to make a button mushroom curry recipe that is super quick with a creamy gravy.
you can make the vegan mushroom curry in under 30 minutes and I guarantee you will love it.
A mushroom curry for any meal.
This button mushroom curry was a part of clearing up my pantry and trying to create a quick meal at the same time.
I love how versatile this curry is, the creamy thick gravy made with coconut milk makes this a mildly spiced dish that even the kids can enjoy.
Don’t forget to stack up on a few more extra canned button mushrooms because once you’ve made it this recipe will be a staple curry recipes you will cook regularly.
a button mushroom curry for
your meatless meals.
Mushrooms with their earthy texture can be a great option for your meatless meals especially if you cook them as they are, a perfect example is this creamy button mushroom curry.
When you cut them in half instead of the usual way of slicing them thin.
The thick gravy and the chunky feel of the mushroom make them almost feel and taste like meat.
3 ways to serve the easy
mushroom curry.
1/ Imagine this thick curry, topped over toast with a few more condiments like crunchy onions, tomatoes, even a crispy fried egg.
2/ Reduce the gravy, turn the mushroom curry into a dry dish, add a few chopped onions, tomatoes to a flatbread, cheese it and you have an instant pizza.
3/ Add this kid-friendly curry into your rice and curry menu.
Can I use fresh button mushrooms?
Yes, you can.
Can I use other types of
mushrooms to make the
curry?
Honestly, I have no idea, you might be able to make the same mushroom curry but there might be a change in taste.
I would suggest only using button mushrooms for the recipe.
substitute I can use instead
of coconut milk for the mushroom gravy?
You can use any type of cooking cream out there, a tablespoon or two would do.
But I find using coconut milk and reducing into a thick consistency is how you make a good mushroom gravy.
Utensils and appliances
All you need to make this quick dish is your favorite skillet or a medium-sized pan.
Other mushroom recipes you might like.
Vegetarian-mushroom, pumpkin, chickpea curry.
Oyster mushroom-green bean stir-fry.
Easy button mushroom
(canned) curry with gravy.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
1 medium-sized onion sliced fine
A sprig of curry leaves
2 cloves of garlic sliced fine
2 cardamom pods slightly bruised
1 can of button mushroom
1/4 teaspoon of turmeric powder(1/2 teaspoon if you are using two cans of mushroom)
1/2 teaspoon of curry powder(1 teaspoon if you are using two cans of mushroom)
1/2 teaspoon of chilli powder( increase or reduce as per you need)
1 small tomato sliced(if it’s a medium-sized tomato, half would do)
1 tablespoon of tomato sauce
1/2 cup of coconut milk
Salt to season
Method
Open the can of mushrooms, drain and cut each mushroom into two.
Place a pan or skillet over medium heat.
Pour in the oil(2tbs) and gradually add curry leaves, onions, garlic, cardamom(2) into the pan.
Cook the ingredients until the onions turn brown on the edges. 3-5 minutes.
Add the mushrooms into the pan and cook them until they turn golden brown. 5 minutes.
Add in the turmeric powder(1/4tsp), curry powder(1/2 tsp) and chilli powder(1/2 tsp), combine with the mushrooms and cook for a few minutes(3 minutes).
Finally add tomatoes and tomato sauce(1 tbs), season with salt and continue to brown the mushrooms over medium heat.
Pour in the coconut milk(1/2 cup)and slow simmer until you have a thick gravy.
Made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram
easy canned button mushroom curry with gravy.
Using canned mushrooms, let me show you how to make a button mushroom curry recipe that is super quick with a creamy gravy.#mushroom #curry #easy #gravy #glutenfree #lowcarb #vegan #vegetarian
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- 1 medium-sized onion sliced fine
- A sprig of curry leaves
- 2 cloves of garlic sliced fine
- 2 cardamom pods slightly bruised
- 1 can of button mushroom
- 1/4 teaspoon of turmeric powder(1/2 teaspoon if you are using two cans of mushroom)
- 1/2 teaspoon of curry powder(1 teaspoon if you are using two cans of mushroom)
- 1/2 teaspoon of chilli powder( increase or reduce as per you need)
- 1 small tomato sliced(if it’s a medium-sized tomato, half would do)
- 1 tablespoon of tomato sauce
- 1/2 cup of coconut milk
- Salt to season
Instructions
Open the can of mushrooms, drain and cut each mushroom into two.
Place a pan or skillet over medium heat.
Pour in the oil(2tbs) and gradually add curry leaves, onions, garlic, cardamom(2) into the pan.
Cook the ingredients until the onions turn brown on the edges. 3-5 minutes.
Add the mushrooms into the pan and cook them until they turn golden brown. 5 minutes.
Add in the turmeric powder(1/4tsp), curry powder(1/2 tsp) and chilli powder(1/2 tsp), combine with the mushrooms and cook for a few minutes(3 minutes).
Finally add tomatoes and tomato sauce(1 tbs), season with salt and continue to brown the mushrooms over medium heat.
Pour in the coconut milk(1/2 cup)and slow simmer until you have a thick gravy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 175mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.
Comments