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Mushroom Curry with Coconut Milk Recipe

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This creamy Mushroom Curry with Coconut Milk recipe is a hearty and delicious meal loaded with vegetables in a creamy and slightly spicy curry sauce. Great for an easy weeknight dinner, meal prep, or to make ahead for the week!

We love enjoying this mushroom coconut curry recipe over freshly steamed jasmine rice. It’s loaded with fresh or frozen vegetables, and so simple to make!

curry with mushrooms and coconut milk dinner ideas creamy mushroom curry recipe dairy free gluten free and plant based.
 
This comforting mushroom coconut curry is a delicious and comforting dinner, and could not be easier to make!  The freshly grated ginger root pairs so well with the creamy coconut milk. It’s perfectly spiced with curry paste, giving this dish a wonderful flavor.
 
The beauty about this mushroom t curry recipe is that it can be made with fresh or frozen vegetables. If you have fresh, you can use them – but frozen produce works just as well. I generally like the texture of fresh mushrooms better, but if you can find frozen mushrooms, then they work great simmered in this coconut sauce.

This Mushroom Curry with Coconut Milk Recipe Is:

  • Rich
  • Creamy
  • Bright
  • Spicy (you can make less spicy, if you don’t like heat)
  • Vegan
  • Gluten free
  • Great for using pantry staples or frozen vegetables!
mushroom curry with coconut milk recipe healthy vegan vegetarian curry with mushrooms and curry paste recipes

Easy Weeknight Curry Recipes

This mushroom curry with coconut milk is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering takeout!

What’s In This Coconut Ginger Curry Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Mushrooms, Onions, Carrots, Ginger Root, Zucchini, Bell Peppers

  • Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking.
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
  • Thai Green Curry Paste – I like using this Thai green curry paste, which has an amazing amount of flavor!
  • Lemongrass Powder – a staple I picked up and use for every curry!  It gives this dish a bright citrus-y flavor
mushroom coconut curry recipe with any kind of mushroom cremini shirataki portabella or white or brown baby mushrooms or enoki mushroom recipe

How Do You Make This Curry with Ginger Root?

  1. In a large pot heat the coconut oil over low heat. Add the onion and sauté on low heat for 5 minutes.
  2. Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
  3. Serve over Jasmine rice or riced cauliflower.

More Savory Recipes with Coconut Milk

Coconut Black Bean Soup

Moroccan Lentil Chickpea Stew

Saag Aloo in the Slow Cooker

Creamy Red Lentil Dahl

vegan curry with mushrooms in a bowl with carrots corn onion zucchini and a creamy plant based coconut milk curry sauce with fresh steamed jasmine rice and flowers in the background.

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

mushroom curry with coconut milk recipe healthy vegan vegetarian curry with mushrooms and curry paste recipes

Mushroom Curry with Coconut Milk

This creamy Mushroom Curry with coconut milk recipe is a sweet and delicious meal packed with vegetables in a creamy and slightly spicy curry sauce. Great for meal prep or to make ahead! We love enjoying this mushroom coconut curry recipe over freshly steamed jasmine rice.
5 from 3 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 190 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 sweet onion sliced
  • 1 teaspoon turmeric
  • 2 tablespoons curry paste I used green curry
  • 1 tablespoon lemongrass powder
  • 16 ounces mushrooms sliced
  • 2 carrots slices into rounds
  • 2 bell pepper sliced into strips
  • 1 zucchini diced
  • 1 14-ounce can coconut milk full fat
  • 2 cups Vegetable Stock
  • Crushed Red Pepper Flakes to taste

Instructions
 

  • In a large pot heat the coconut oil over low heat.  Add the onion, and sauté on low heat for 5 minutes.
  • Add the remainder of the ingredients to the pot, stir well and bring to a boil.  Reduce to a summer and cook on lot heat for 30 minutes.
  • Serve over Jasmine rice or riced cauliflower.

Nutrition

Calories: 190kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 354mgFiber: 3gSugar: 12gVitamin A: 6087IUVitamin C: 80mgCalcium: 32mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 3 votes (1 rating without comment)

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