Here’s a mushroom curry recipe for all ages and diets.

It’s easy to make, uses Sri Lankan spices.

A great curry recipe for meatless meals and rice and curry meal plans

Have a can of button mushrooms in your pantry?

If you do then you are in for a real treat with this delicious button mushroom curry with a hint of Sri Lankan taste to elevate the dish.

This quick mushroom curry was a part of clearing up my pantry and trying to create a quick meal at the same time.

A mushroom curry even the kids will love.

Given how easy and quick the mushroom curry took to make, I was pleasantly surprised to find how much my kids loved it as well.

Since I had only one can in hand and four kids to share it with, well let’s just say there was a lot of arguing over who gets how many button mushrooms in their plates, the only time this ever happens is when there’s a delicious chicken or meat dish involved.

Promising to pick up more canned button mushrooms to satisfy their craving.

And since they liked it so much, I decided to skip all the other recipe post scheduled to be written, I wrote this mushroom coconut curry recipe.

If my fussy kids(7-18) love the mushroom curry, I‘m sure your kids are going to love it too.

Hi there,

Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.

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How to make a 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 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.

How to use this mushroom

curry in your meals.

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 other types of

Is there a 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. 

Yield: 4

easy canned button mushroom curry with gravy.

Print

EASY CANNED BUTTON MUSHROOM CURRY WITH GRAVY USING CANNED MUSHROOMS, SRI LANKAN SPICES, YOU CAN CREATE THIS EASY VEGETARIAN DISH GUARANTEED TO SATISFY KIDS OF ALL AGES.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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

1. Open the can of mushrooms, drain and cut each mushroom into two.
2. Place a pan or skillet over medium heat.
3. Pour in the oil and gradually add curry leaves, onions, garlic, cardamom into the pan.
4. Pour in the oil and gradually add curry leaves, onions, garlic, cardamom into the pan.
5. Add the mushrooms into the pan and cook them until they turn golden brown. 5 minutes.
6. Add in the turmeric powder, curry powder and chilli powder, combine with the mushrooms and cook for a few minutes(3 minutes).
7. Finally add tomatoes and tomato sauce, season with salt and continue to brown the mushrooms over medium heat.
8. Pour in the coconut milk and slow simmer until you have a thick gravy.