Mushroom Curry

Mushroom curry? Really? Not very traditional. I know. But it sure is delicious and innovative. Nothing's wrong with that. 

When I was in India learning yoga, the chef at the ashram made us this mushroom curry and it immediately became everyone's favorite! Thanks to the compliments he received from us, he made it again and again. And every time he made it for lunch or dinner, my day was made.

I asked the chef there for his recipe, but like a typical master, he summarized it in one sentence. "Just mushrooms and curry" okay..

Yes, that's A LOT of mushrooms.

Yes, that's A LOT of mushrooms.

So I made my own version of it. It's very different than the one I had there but still as good. I did what he said, you know. Mushrooms and curry, with a few, many other stuff. 

This curry is SO good that I had to have it for breakfast this morning and between me and you, I'm craving it again and might just have it for lunch too. 

Mushroom Curry


  • 500 grams of white button mushrooms ~ 4 cups whole sliced
  • 500 grams brown mushrooms sliced ~ 4 cups whole 
  • 1 medium red onion finely diced
  • 5 garlic cloves minced
  • 1 large sweet potato or 3 large carrots or 1 small squash diced
  • 1 small cauliflower chopped into small florets 
  • 2 15 oz cans of chickpeas ~ 4 cups cooked
  • 1 small bunch of coriander finely chopped
  • 1 can of coconut milk*
  • 1/4 tsp of turmeric, cumin, dried coriander, garlic powder, and ginger
  • 1/2 tsp paprika
  • 1 tsp garam masala
  • 2 tbsp curry powder
  • 1 tbsp soy sauce or tamari
  • chili pepper to taste
  • salt and pepper to taste 
  • 1/2 cup of water

*If you don't wish to use coconut milk, then you can substitute it with one tablespoon of corn starch or tapioca flour and some water mixed together in a separate bowl and then added to the curry.


  1. Heat a very large pot over medium heat and saute the onions for 3 minutes or so. Adding a tablespoon or two so of hot water so it doesn't stick to the pan
  2. Add the garlic and then add the spices except for the curry. Saute for 2 extra minutes
  3. Add the diced sweet potato or carrots or squash and saute for 10-15 minutes. Until a little soft
  4. Add the cauliflower, then the mushrooms.
  5. Add half a cup of water. Stir very well and cover
  6. Let it cook for another 10 minutes or until the mushrooms are soft and their water is released
  7. Drain and wash the chickpeas then add them
  8. When everything is well cooked, Add the coconut milk and curry powder and bring to a boil
  9. Then turn off the heat
  10. Add the coriander
  11. Serve with brown rice or roti with lime and sriracha!