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.
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.
Given how easy and quick the mushroom curry took to make, I was pleasantly surprised to find how much my kids loved it.
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 of these button mushrooms to satisfy their craving, I decided to skip all the other recipe post scheduled to be written and post this recipe.
If my fussy kids(7-18) love the mushroom curry, I’m sure your kids are going to love it too.
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Add this button mushroom curry to your
meatless meals.
How to use this button mushroom curry in your meals.
Can I use fresh button mushrooms instead of the canned version?
Yes, you can.
Can I use any other type of mushrooms to make the same 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.
Is there a substitute I can use instead of
coconut milk?
You can use any type of cooking cream out there, a tablespoon or two would do.
Kitchen utensils and appliances needed
to make this button mushroom curry
with gravy.
All you need to make this quick dish is your favorite skillet or a medium-sized pan.
recipe-easy canned button mushroom 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 and gradually add curry leaves, onions, garlic, cardamom 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, curry powder and chilli powder, combine with the mushrooms and cook for a few minutes(3 minutes).
Finally add tomatoes and tomato sauce, season with salt and continue to brown the mushrooms over medium heat.
Pour in the coconut milk and slow simmer until you have a thick gravy.
EASY CANNED BUTTON MUSHROOM CURRY WITH GRAVY.
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
- 1/2 teaspoon of turmeric powder(1 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 your 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 and gradually add curry leaves, onions, garlic, cardamom 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, curry powder and chilli powder, combine with the mushrooms and cook for a few minutes(3 minutes).
- Finally add tomatoes and tomato sauce, season with salt and continue to brown the mushrooms over medium heat.
- Pour in the coconut milk and slow simmer until you have a thick gravy.
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