A creamy, flavorful, and easy mushroom curry for chapati or rice can be a sumptuous dinner option for a weekend or anytime you are entertaining guests outdoors.
There’s no bad time to prepare mushroom curries and you have got to try this recipe for dinner tonight! I am sharing one of my favorite Indian-style mushroom curry recipes that is sure to get your taste buds excited.
It has been a runaway hit with my kids as they always enjoy mushroom recipes, like mushroom masala, mushroom rice, and now this easy mushroom curry.
Mushroom curries are quite common in Indian cuisine, but a vegan, gluten-free mushroom curry is hard to perfect. I have used a coconut cream base as a substitute for cream and also found the right sequence to prepare this wonderful and easy recipe with the Instant Pot.
Nowadays I prefer to cook as many dishes as possible with the Instant Pot pressure cooker. Sometimes it takes a little trial and error to perfect the recipe, but it is always worth the effort gave the amount of time and energy I save with the Instant Pot. I decided to cook the mushrooms in an Instant Pot too. But if you do not have an Instant Pot, I have also included detailed directions for the stovetop method.
Ingredients to gather
- Mushrooms: Look for fresh mushrooms
- Peas: I used frozen peas. You could use fresh peas too.
- Coconut milk: I used Thai kitchen Organic Brand.
- Spice powders: Coriander powder, chili powder, garam masala
- Olive oil: Feel free to use coconut oil or vegetable oil.
- Vegetables: Onion, Tomato, garlic
A few years back I shared a mushroom masala recipe which is also vegan prepared over a stovetop. If you are wondering about the difference between a mushroom masala recipe and a mushroom curry recipe, the main difference lies in the kind of spices that you use for the dish. Vegan Mushroom Masala needs spices like cardamom, cloves, Kasuri methi, and cashew nuts for a creamy texture.
Instant Pot method
I am sharing the easiest way to prepare a comforting and extremely flavorful mushroom curry with simple ingredients. This is a pretty straightforward recipe that’s easy to make for even newbie cooks or bachelor cooks. In most Indian restaurants you will find that this Indian vegetarian dish is very popular and usually served with chapathi, naan and flavored basmati rice.
Start with preparing the sauce by blending canned tomatoes, chopped onions, and garlic.
Press the saute mode on instant pot and add a couple of teaspoons of oil.
When the oil heats up, add the sauce and cook for 2 minutes.

Then add red chili powder, turmeric, garam masala, and cumin powder.Stir well and continue to saute for another minute.
Add the sliced mushroom, frozen peas and continue to stir and cook.
Press ‘Cancel’ to stop sauteing and close the instant pot lid.

Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
After the timer expires, do a natural pressure release. Remove the lid and add coconut milk and Kasuri methi. Press the ‘saute’ button again and cook for another minute.

Serve mushroom curry with rice or chapati!
Stovetop method
If you are looking for mushroom curry for chapati and rice this curry is the perfect one. A lot of people prefer to saute mushrooms in a pan separately before adding them to curry. For this recipe, I sauteed the tomato onion sauce first and then added the mushrooms to the creamy sauce. Here’s the detailed procedure if you are preparing this on a stovetop.
- First start by blending the canned tomatoes or fresh tomatoes with onions and garlic.
- Place a pan over medium heat and add 2 tablespoon of oil. As the oil heats up, add the blended sauce.
- Add all the spices l noted in the ingredients list: Red chili powder, turmeric powder, garam masala, and cumin powder. Stir well
- Once the raw smell disappears, add sliced mushrooms, frozen peas and salt. Cover with lid and cook over medium flame for 5 mins until the mushroom is cooked.
- Once the mushroom is cooked add coconut milk and Kasuri methi. Mix well and cook for a minute.
- Remove from the heat and garnish with cilantro.
Tips and variations
To make a simple or easy mushroom curry recipe you need a few spices along with coconut milk.
- If you prefer mushroom gravy with a thick consistency, do not add water while blending the sauce.
- I used whole canned tomatoes. If you are doing the same, be sure to strain excess water from it.
- Substitute cashew paste or cream for coconut milk, if you do not prefer coconut milk in your dish.
- If you are cooking mushrooms before adding them to the sauce, you would have to use the stovetop method. Dry mushroom curry does not turn out very well with the Instant pot.
- Before preparing sauce, you could saute the tomato onion and garlic to suit your taste preference.
- Add red chili powder to suit your preference for spice levels.
My kids enjoyed this mushroom curry with rice and chapati. I am sure your family will like it too. This would be their new favorite, vegan one-pot, gluten-free recipe.
If you are interested check out my web story of this mushroom curry.
If this recipe interests you, look for similar recipes in my blog such as the
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📖 Recipe

Easy Mushroom Curry - Instant Pot
Equipment
Ingredients
- 16 oz sliced mushroom
- ⅓ cup frozen peas
- 1 canned tomato or use 2 tomatoes + ½ cup water
- 1 onion
- 1 garlic clove
- ½ cup of coconut milk
- ½ teaspoon garam masala
- ½ - 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼- ½ teaspoon cumin powder
- Salt to taste
- 1- 2 tablespoon olive oil
- ½ teaspoon Kasuri methi
- Cilantro for garnish
Instructions
Instant Pot Method
- Start with preparing the sauce by blending canned tomatoes, chopped onions, and garlic.
- Press the saute mode on instant pot and add a couple of teaspoons of oil.
- When the oil heats up, add the sauce and cook for 2 minutes.
- Then add red chili powder, turmeric, garam masala, and cumin powder. Stir well and continue to saute for another minute.
- Add the sliced mushroom, frozen peas and continue to stir and cook.
- Press ‘Cancel’ to stop sauteing and close the instant pot lid.
- Press the ‘pressure cook’ setting and set the timer for 4 mins at high pressure.
- After the timer expires, do a natural pressure release. Remove the lid and add coconut milk and Kasuri methi. Press the ‘saute’ button again and cook for another minute.
Stovetop method
- First, start by blending the canned tomatoes or fresh tomatoes with onions and garlic.
- Place a pan over medium heat and add 2 tablespoon of oil. As the oil heats up, add the blended sauce.
- Add all the spices l noted in the ingredients list: Red chili powder, turmeric powder, garam masala, and cumin powder. Stir well
- Once the raw smell disappears, add sliced mushrooms, frozen peas, and salt. Cover with lid and cook over medium flame for 5 mins until the mushroom is cooked.
- Once the mushroom is cooked add coconut milk and Kasuri methi. Mix well and cook for a minute.
- Remove from the heat and garnish with cilantro.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Video
Notes
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Save this recipe for later use

Bella
I’m excited to try this recipe but I have one question: what size can of tomatoes do you use, I’m assuming a 15 ounce can, and do you use all the juice in the can? Again I’m assuming you do because you mention adding water if you use fresh tomatoes. Can’t wait to try this!
Uma Raghupathi
Thank you, Bella. Yes, I used 15 ounces can. Thank you
Loreto Nardelli
I am a big fan of Indian cooking. Love the use of spices in this dish. It is screaming flavor, flavor! I bet those mushrooms would be plump and meaty, perfect with the curry. I just want to dip some chapati into that sauce. Yum!
Great work on this one!
Gunjan
This is a nice curry recipe. I have so much mushrooms in the fridge right now so making this for sure .
Erin
I love that this doesn't have so many spices! I'm sure recipes are great with tons of spices, but I often don't make Indian recipes because I just don't have the spices. I need to try this!
Alex
We're the same and also prefer to cook as many things as possible in the IP! It's so much easier. Your curry looks amazing!
Kari Alana
This is the perfect recipe for right now so thank you very much as I have saved to this next weekend. Mushroom curry sounds so scrumptious.
Debbie
I needed a quick and easy dish yesterday and decided the try this Easy Mushroom Curry. I am so glad I did !! I have never made anything like this and the flavor was amazing !! Thanks for a terrific recipe.
Uma Raghupathi
Thank you, Debbie
Veronika Sykorova
This looks amazing! I love curry and I love mushroom but surprisingly Ive never combined the two haha. I'll try this on the weekend! 🙂
Andrea Howe
Been cooking up a lot more meatless dishes lately and this was such a delicious one. Keeping this in rotation for sure. Thanks for the step by step photos!
Sues
I've never made a curry in my Instant Pot before AND have never made a mushroom curry before, but now I need to do both!
Aleta
I am always looking for more recipes to enjoy with my Instant Pot, and this one is a winner for sure! I love the vegetarian option and how quick and easy it is to make.
Aditi Bahl
lovely color and perfect gravy dish. I love mushrooms and this gravy looks very nice. will try.
georgie
this recipe looks fabulous! i dont have an instant pot but it would still be amazing on stove top. I love the flavours you've incorporated - so hearty for the winter.