Mushrooms are terrific in Indian dishes like this delicious, spicy mushroom curry and mushroom matar. Another one of my favorite curries to make in a hurry is this dazzlingly flavorful and utterly simple mushroom spinach curry. It needs a handful of ingredients, is super-nutritious, and tastes great served simply with rice. I make this curry with homemade curry powder but you can also use a store-bought curry powder. A big advantage of having premade, flavorful spice mixes like these on hand is that you can really cut down on cooking time while keeping all of the flavor and complexity in your dishes. If you love cooking Indian food, I strongly recommend keeping a jar of curry powder and another of garam masala on hand. I hope you will try this delicious mushroom spinach curry and if you do, be sure to know in the comments below or take a photo and tag me @HolyCowVegan on Instagram. I’d love to see!

Why you’ll love this recipe

Easy. It goes from scratch to done in practically 15 minutes. Very little prep work needed, besides chopping an onion and some mushrooms. Tasty. Flavorful veggies swimming in a creamy, spiced coconut sauce. What’s not to love? Versatile. You can tweak it to your tastes by adding other things you love. Chickpeas? Check. Bell peppers or zucchini? Check. One pot

How to make Mushroom Spinach Curry

  1. Make the “tadka” or tempering by heating oil and then adding the mustard seeds to it. Wait for the mustard seeds to start sputtering and crackling, then add in the onions and curry leaves, if using, with a pinch of salt and saute until the onions are soft and translucent but not browning.

  2. Add the sliced mushrooms and spinach and saute for a minute until the spinach has wilted down. Check to get new recipe updates by email.

  3. Add the curry powder and half the coconut milk and mix well.

  4. Add half a cup of water or vegetable stock. Bring to a boil and let it simmer for a couple of minutes. Pour in the remaining coconut milk and add salt if needed. Stir well and allow the curry to heat through but turn it off before it comes to a boil.

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Recipe card

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