A rich, aromatic mushroom curry with coconut milk, warm spices, and a splash of coffee for depth. Cozy, savory, and perfect for fall dinners.
Coffee in curry? Trust us on this one. The rich bitterness of coffee balances the sweetness of coconut milk and tomatoes, making this Mushroom Curry deeply savory, earthy, and just a little unexpected. With warm spices, meaty mushrooms, and a velvety sauce, this dish is perfect for fall nights when you want something cozy but unique.
Serve it with rice or warm Indian-style flatbreads for a hearty, plant-based dinner.
Why You’ll Love This Recipe
- Unique twist: Coffee deepens and balances the flavor of curry.
- Plant-based & hearty: Mushrooms add meaty texture without meat.
- Simple ingredients: Uses pantry spices, coconut milk, and coffee.
- Perfect for fall: Aromatic, warming, and comforting.
Ingredients
- 12 oz assorted mushrooms, quartered or sliced
- 1 cup onion, diced
- ½ tsp ground ginger
- 2 garlic cloves, crushed
- ½ cup coffee, divided
- 3 Tbsp tomato paste
- 1 cup canned coconut milk
- 4 Tbsp oil, divided
- 3–4 Tbsp curry powder
- ½ tsp coarse sea salt
- Lemon juice, for garnish
- Cilantro, for garnish
Instructions
- Cook the onions: Heat 3 Tbsp oil in a medium pan over medium heat. Add onions and sauté until golden, about 4–5 minutes.
- Add aromatics: Stir in ginger and garlic. Cook 1 minute, then deglaze with 2 Tbsp coffee. Stir in curry powder.
- Build the base: Mix tomato paste with ¼ cup coffee and add to pan. Cook until thickened and fragrant.
- Make the sauce: Pour in coconut milk, stir, and bring to a gentle boil. Reduce heat to low, cover, and simmer until onions are soft and sauce thickens.
- Cook the mushrooms: In a separate pan, heat remaining oil. Add mushrooms and salt. Stir-fry 3–5 minutes until lightly browned and aromatic.
- Combine: Stir mushrooms into curry sauce. If too thick, add remaining 2 Tbsp coffee.
- Serve: Drizzle with lemon juice, garnish with cilantro, and serve hot with rice or flatbread.
Tips & Variations
- Spicier version: Add chili flakes or a green chili with the garlic.
- Extra creamy: Stir in more coconut milk or a spoon of cashew cream.
- Meal prep friendly: Curry tastes even better the next day as flavors deepen.
- Pairing idea: Serve with garlic naan, steamed rice, and cucumber raita.
FAQ
Why add coffee to curry?
Coffee deepens the flavor of curry by adding subtle bitterness and roasted notes that balance coconut and tomato sweetness.
Can I make this curry without coconut milk?
Yes — substitute with cashew cream or heavy cream for a different style of richness.
What mushrooms work best?
Cremini, button, shiitake, or a mix of mushrooms all work beautifully and add texture.
Is this recipe vegan?
Yes — the recipe is naturally vegan when made with coconut milk.
