This delicious mushroom curry with spinach and beans is rich and soft and very easy to make. It is packed with flavor and is great for a quick and delicious family dinner. It's also vegan and gluten free.
This mushroom curry is rich and soft and very easy to make, perfect for a delicious midweek meal. Light enough so the kids will also dig it but still have a nice little kick.
Not only our favorite curry, this is also your favorite! In fact, since I first published this recipe in 2017, this recipe has become one of the most popular recipes on this blog.
Don't just take my word for it, go to the comments to see why everyone likes curry so much!
Why This Recipe Works
- Family-friendly recipe – this curry is mild enough that the kids can enjoy it too. But if you fancy it hotter that’s easy to do too! Just add more chilli and more curry powder.
- Easy to make – it’s really easy to make and can be on the table in 40 minutes!
- Even meat-eaters love this! The meaty mushrooms in this curry even satisfy the meat-eaters in my life!
What You Need To Make This Mushroom Curry
- Mushrooms – I use 2 types of mushrooms to make this curry, chestnut and portobello mushrooms. Look for firm clean mushrooms, that smell fresh. Wipe your mushrooms clean with kitchen paper or a vegetable brush.
- Spinach – Fresh baby spinach works best here, but you can use frozen if you want. Just make sure to thaw it first and get rid of any excess water.
- Chickpeas – I use canned chickpeas in this recipe for convenience, you can use dried chickpeas soaked overnight then cooked.
- Spices – Turmeric, medium curry powder, mustard seeds and ground fenugreek are the spices you will need for this curry. You should find all of these in your local supermarket in the world food/spice section. Fenugreek is harder to get in some countries, you should find it in your local Indian grocery store or online. If you can’t find it don’t worry, many people have made this curry with great results without it or by using fenugreek seeds instead.
- Aromatics – Garlic, ginger, onion and red chilli pepper. I always use fresh ginger and garlic.
- Coconut Milk – I use full-fat coconut milk for this, you can make it with low-fat coconut milk but the sauce may be slightly thinner. I don’t recommend using any other milk to make this curry. Look for a good quality coconut milk.
- Chopped Tomatoes – You will need one can of chopped/diced tomatoes for this recipe. Again go for a good quality brand for the best results.
How to Make a Delicious Mushroom Curry for Breakfast
- Cook the onion for 5 minutes over medium heat. Onions must be clear. Then add garlic, ginger, and chili and cook for 2 minutes. Mix the spices and cook briefly until the spices release the aroma.
- Next, add the mushrooms along with a splash of water and stir until the mushrooms are covered in the spice. Season with salt and pepper. Then add cans of tomatoes and beans, stir and simmer for 5 minutes. Next, add coconut milk, stir and simmer for 5 minutes.
- Finally, add spinach. Once the spinach withers, the curry is ready. Serve immediately with rice, pieces of lime, and some cilantro / coriander leaves.
Pro Tips for Making The Best Mushroom Curry
- Mushrooms – Use a mixture of chestnut and portobello mushrooms, they will give the curry more flavour and give it a nice meaty texture. Always clean your mushrooms with a vegetable brush or by wiping them clean with kitchen paper. Never wash your mushrooms, they retain water and can become waterlogged, they can get quite slimy then when you cook them.
- Coconut Milk – I use full-fat coconut milk to make this curry, you will get the best results with this. I don’t recommend using any other milk, however, some people have had great success using a little almond milk and then thickening the sauce with a cornstarch/cornflour slurry.
- Heat – This curry is deliberately mild so it’s suitable for the whole family. If you want more heat I would add more chilli and more curry powder, go with your taste buds.
Freezing and Storage
Freeze - You can freeze this curry, I will not add spinach until it reheats. Let the curry cool, then transfer to a suitable container and store in the freezer for up to 3 months.
To reheat – Remove the curry from the freezer and let it thaw overnight in the fridge. Reheat on the hob until the curry is piping hot. Add the spinach and cook until the spinach has wilted.
Leftovers – Any leftovers can be stored in the refrigerator for 2 days, reheat on the hob until piping hot.
Instructions
- Heat the oil in a large sauté pan. Add the onion and cook for 5 minutes over a medium heat. The onions should be soft and golden.
- Add the garlic, ginger and chilli and cook for another 2 minutes. Stir in the spices and cook for 1 minute until to can smell them. Add a splash of water if it gets too dry.
- Now add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.
- Pour in the can of tomatoes and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.
- Add the spinach. As soon as the spinach has wilted the curry is ready. Serve immediately with basmati rice (white or brown), lime wedges and some coriander leaves.
Notes
- Mushrooms - I use a mixture of chestnut/brown mushrooms and Portobello mushrooms for this curry. Chestnut mushrooms have more flavour than white mushrooms and portobello mushrooms are nice and meaty when cooked.
- Coconut Milk - I use full-fat coconut milk for this recipe, if you are avoiding coconut products then some readers have had success using almond milk and then thickening the sauce with a cornstarch/cornflour slurry.
- Heat - This curry is deliberately mild to suit children's taste buds. If you want a spicier curry then increase the curry powder to two heaped teaspoons. You could add more chilli too if you want.
- Nutritional Information - is approximate it is calculated using an online nutrition tool and does not include rice.
Nutrition
Calories: 411kcal | Carbohydrates: 32.1g | Protein: 11.6g | Fat: 29g | Saturated Fat: 21.8g | Sodium: 457mg | Potassium: 947mg | Fiber: 7.8g | Sugar: 6.7g | Calcium: 78mg | Iron: 7mg