Sri Lankan Mushroom Curry

If you're looking for a deeply flavorful vegan dish that holds its own against meat-based curries, Sri Lankan Mushroom Curry should absolutely be on your radar. Packed with aromatic spices and creamy coconut milk, this dish brings comfort, depth, and just the right amount of heat—all while keeping things 100% plant-based.

One of the reasons this curry has become such a staple in many vegan households is thanks to its star ingredient: mushrooms. More specifically, oyster mushrooms. Their texture is wonderfully meaty—surprisingly close to cuttlefish, in fact—which makes them incredibly satisfying, especially when you’re craving something hearty.

I haven’t experimented much beyond oyster mushrooms yet, but the beauty of this curry is its versatility. Have you made this mushroom curry with a different kind of mushroom? Tell me all about it in the comments!”.

Ingredients:

• 200g mushrooms

• 3 garlic cloves (about 1 tbsp, chopped)

• 1 tbsp ginger (chopped or grated)

• 2–3 tbsp olive oil

• 8–10 curry leaves

• 3-inch piece of pandan leaf

• 2-inch piece of cinnamon stick

• 1/4 cup chopped onion

• 1/4 tsp mustard seeds

• 1/4 tsp fenugreek seeds

• 1/2 tsp turmeric powder

• 1 tsp curry powder

• 1 tsp roasted curry powder

• 1 tsp chili powder

• 1/2 tsp black pepper

• 1 tsp salt (adjust to taste)

• 1/2 a tomato, diced

• 1/2 cup coconut milk

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Directions:

1:Prepare the paste

• Using a mortar and pestle, crush the garlic and ginger into a smooth paste.

  
  

2: Sauté Aromatics

• Heat 2–3 tablespoons of oil in a pan. Once hot, add the curry leaves, chopped onions, cinnamon, pandan leaf, mustard seeds, fenugreek seeds, and the ginger-garlic paste. Sauté for about 1 minute, stirring well.

  
  

3: Add spices

• Stir in the turmeric, chili powder, curry powder, roasted curry powder, salt, and pepper. Mix well and cook for another minute to release the flavors.

  
  

4: Cook the mushrooms

• Add the mushrooms to the pan and stir until they are evenly coated with the spice mixture. Cook uncovered for about 2 minutes.

  
  

5: Add tomato

• Add the diced tomato and mix well. Adding the tomato at this stage helps maintain its texture, preventing it from becoming overcooked or dissolving completely into the curry.

  
  

6: Add coconut milk

• Pour in the coconut milk and stir until everything is well combined. Cover and cook for 2–3 minutes, or until the mushrooms are soft and tender.

  
  

7: Serve

• Mushroom curry is now ready and can be served with warm rice, roti, or bread.

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