Vegan Mushroom Masala Curry with Coconut and Almonds

 


Vegan Mushroom Masala with Coconut and Almonds; loaded with flavors from aromatic and exotic Indian spices, this easy, vegan mushroom masala curry is a comforting dish to serve with any Indian flat bread or dip toasted bread.

Every Indian household has their own version of curry, be it with meat, fish, paneer (Indian cottage cheese) or crunchy vegetables. My boys used to love curries (mostly with gravy) to dunk their chapatti in! So, I had to come up with different varieties everday to keep them interested.

This mushroom masala curry is one of those I had served them long time back. Whenever a dish comes out great, my family used to ask me to note down the method ASAP (as soon as possible), lest I forget it and they miss out on enjoying the same flavors next time!

While I was organizing my recipes and cookbooks, a tattered piece of paper jutted out of one of my cookbooks and what do you know; one of my tried and tested recipe of mushroom masala scribbled hurriedly on it!! 

With the blog up and running for over a year now, I feel more organized with my recipe collection as they are chronicled in it. So, here was another curry dish to document and share with all of you.

It is so easy; this amazing spicy curry loaded with flavors can be prepared in less than 20 minutes! All you have to do is make a paste of onions, coconut and nuts with some aromatics, sauté it in some oil with some more spices and stir in lightly sautéed mushrooms, onions and tomatoes. Add salt to taste and water to the consistency of your liking. Simmer for just 5 minutes and the curry is done!

The best part is, you can make it totally vegan; with no ghee, butter, cream or yogurt. Being a south Indian, coconut is an integral part of my diet. So coconut had to be one of the ingredients.

 To thicken the gravy, cashew nuts are my favorite, but today, I had run out of them, so almonds it was.  Blending the skin sometimes imparts a color to the dish which did not appeal to me; so I decided to blanch them and peel before blending with the curry paste.

The final outcome was so tasty and creamy, I missed having my kids around to see their faces when they tasted it! I am sure, once you make this creamy, spicy, flavorful Vegan Mushroom Masala Curry, you and your family will love it too!

So, here goes:

Vegan Mushroom Masala Curry with Coconut and Almonds
Serves 4
Loaded with flavors from aromatic and exotic Indian spices, this easy, vegan mushroom masala curry is a comforting dish to serve with any Indian flat bread or dip toasted bread.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
155 calories
18 g
0 g
9 g
4 g
2 g
198 g
60 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
198g
Servings
4
Amount Per Serving
Calories 155
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 60mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
19%
Sugars 8g
Protein 4g
Vitamin A
11%
Vitamin C
43%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the masala paste
  1. 1 large onion, cubed
  2. 3 tablespoons grated coconut (fresh or frozen)
  3. 10 almonds, blanched and peeled
  4. 1 inch piece ginger
  5. 2 to 3 cloves of garlic
  6. 1 tsp coriander seeds
  7. ½ tsp saunf/fennel seeds
  8. 8 methi seeds/fenugreek seeds
  9. 10 peppercorns
  10. 3 green chillies/jalapenos/Serrano peppers
Rest of the ingredients
  1. 1 small onion, cubed
  2. 200 gm mushrooms, washed and cut into quarters
  3. 1 large tomato, cubed
  4. 1 bay leaf
  5. 2 cloves
  6. 1 green cardamom
  7. ¼ tsp turmeric powder
  8. ½ tsp sugar
  9. Salt to taste
  10. 2 tablespoons oil
  11. Chopped coriander leaves/cilantro for garnishing
  12. Lemon wedges
Instructions
  1. Blanch almonds and peel.
  2. Roughly chop onions, ginger, garlic and green chilies.
  3. In a blender jar, add onions, coconut, almonds, ginger, garlic, coriander seeds, fennel seeds, peppercorns and green chillies.
  4. Blend to a fine paste with a little water.
  5. Heat 1 tablespoon oil in a kadai or deep saucepan; once the oil is hot, add cubed onions and sauté on medium high heat for one minute until soft. Stir in chopped mushrooms and tomatoes and sauté again on high for one minute until the mushroom starts to wilt. Remove and keep aside.
  6. In the same pan, add one more tablespoon of oil and stir in one bay leaf, cloves and green cardamom.
  7. Fry for a few seconds until they turn aromatic.
  8. Immediately, add the onion-almond paste along with ¼ tsp of turmeric powder, mix well and sauté on medium high until it is well sautéed and most of the moisture is gone.
  9. Once the masala is well fried, add sauteed onions, mushrooms and tomatoes.
  10. Add required amount of water to get a gravy of your desired consistency along with salt to taste and sugar (to balance the flavors).
  11. Mix well and bring to a boil.
  12. Simmer for about 5 minutes to allow the flavors to blend well and the whole mixture to get heated through well.
  13. Garnish with chopped cilantro, mix well and serve hot with a squeeze of lemon/lime juice (optional)
  14. Serve creamy and rich mushroom masala with any roti, paratha, naan etc. as well as toasted bread!
  15. Enjoy!!
Notes
  1. You can add any vegetable you like along with or instead of mushrooms like potatoes, carrots, beans, peas etc. or even paneer.
  2. If you like, you can substitute cashew instead of almonds or a combination of both.
  3. Garnish with cilantro or dried fenugreek leaves (kasuri methi leaves).
beta
calories
155
fat
9g
protein
4g
carbs
18g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Vegan Mushroom Masala Curry with step-by-step method:

  • Blanch almonds and peel.
  • Roughly chop onions, ginger, garlic and green chilies.
  • In a blender jar, add onions, coconut, almonds, ginger, garlic, coriander seeds, fennel seeds, peppercorns and green chillies.

  • Blend to a fine paste with a little water.

  • Heat 1 tablespoon oil in a kadai or deep saucepan; once the oil is hot, add cubed onions and sauté on medium high heat for one minute until soft.

  • Stir in chopped mushrooms and tomatoes and sauté again on high for one minute until the mushroom starts to wilt. Remove and keep aside.

  • In the same pan, add one more tablespoon of oil and stir in one bay leaf, cloves and green cardamom.

  • Fry for a few seconds until they turn aromatic.
  • Immediately, add the onion-almond paste along with ¼ tsp of turmeric powder.

  • Mix well and saute on medium high until it is well sauteed and most of the moisture is gone.

  • Once the masala is well sautéed, add sautéed onions, mushrooms and tomatoes.

  • Mix well, add required amount of water, salt and sugar (to balance the flavor) and bring to a boil. Adjust the consistency of the gravy. Do a taste test and adjust the seasonings.
  • Simmer for about 5 minutes to allow the flavors to blend well and the whole mixture to get heated through well.

  • Garnish with chopped cilantro, mix well and serve hot with a squeeze of lemon/lime juice (optional).

  • Serve creamy and rich mushroom masala curry with any roti, paratha, naan etc. as well as toasted bread!  We enjoyed it with hot, puffy coriander flavored puris (deep fried Indian bread with cilantro)!

  • Enjoy!!

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For more similar recipes, try:

Tadkewali Masoor Dal Curry

Puri with Aloo Raswala

Quick and Simple Tomato Curry

Aloo Tikka Masala Curry

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11 comments

  1. goatsandgreens says:

    This looks yummy tasty, what with the mushrooms and the coconut, blended into a great-looking curry! I may not be able to eat the almonds, but this sounds like a keeper! (I am a sucker for great Indian foods…) At any rate, thanks for sharing at Fiesta Friday!

    • curryandvanilla says:

      Thank you so much 🙂 Maybe you can omit the almonds and try this yummy recipe anyway..you will love it! Happy to be part of Fiesta Friday!

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