Vegan Mushroom Masala
A rich and creamy Indian-inspired mushroom curry with bold flavors and aromatic spices.
Ingredients
- 2 cups mushrooms, sliced
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1 -inch ginger, grated
- 1/2 cups coconut milk
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander powder
- 1 tsp chili powder (adjust to taste)
- 1/2 tsp salt (adjust to taste)
- 2 tbsp oil
- 1/2 cups water
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat and add cumin seeds. Sauté for 30 seconds until fragrant.
- Add chopped onions and cook until golden brown.
- Stir in garlic and ginger, cooking for another minute.
- Pour in the pureed tomatoes and cook until the mixture thickens.
- Add turmeric, coriander powder, chili powder, and salt. Stir well.
- Add the sliced mushrooms and cook for 5 minutes.
- Pour in water and let it simmer for 10 minutes.
- Stir in coconut milk and garam masala, cooking for another 5 minutes.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
For a richer flavor, let the curry rest for a few minutes before serving to allow the spices to blend well.