This Creamy Mushroom Curry is kid friendly and the perfect easy mid week vegetarian dinner! Great to make in advance and reheat, or make in the instant pot or even the slow cooker, this is a winner for winter nights, curry nights and everything in between.
Filled with kid friendly sweet and creamy flavours that they absolutely love, it's also sophisticated enough to appeal to the adults. This one is better than takeaway!
Why you're going to love this recipe
- quick and easy to make
- can be made in the slow cooker, pressure cooker, stove top or instant pot
- vegetarian
- great for freezing and defrosting
- creamy butter chicken like flavour
- delicious sauce, perfect for dipping naans or flatbreads
What goes into the recipe
- the spice mix- cardamon pods, sweet paprika (or swap for smoked), garam masala, ground coriander and a cinnamon stick make this taste amazing when used alongside fresh ginger. You can remove the cinnamon stick before serving and attempt to remove the cardamon pods.
- butter- if you want to make this vegan instead of vegetarian, you can swap this for oil.
- zucchini and onion- both add extra veggies and texture to this creamy mushroom curry. You can also add in broccoli or carrots if you like. I find serving this curry alongside this cauliflower and sweet potato curry helps to create a really yummy balanced vegetarian meal. It also pairs really well with this mango chicken curry.
How to make this recipe
- First dice the zucchini (image 1).
- Slice the onion thinly (Image 2).
- Finely dice the ginger (Image 3)
- Melt the butter in your pan (Image 4)
- Add the onions, ginger and the spice mix to the post. (Image 5)
- Mix well to coat everything in the spices. (Image 6)
- Add the mushrooms. (Image 7)
- And the zucchinis. (Image 8)
- Add the passata and the lemon juice. (Image 9)
- Stir well, coating everything in the pot (Image 10)
- Add the coconut milk and stir through. (Images 11 &12)
- Cook using your preferred method:
Slow cooker: 8 hours on low, 4 hours on high.
Instant Pot: 35 minutes on high, manual pressure release
Pressure cooker:45 minutes on high heat
Stove: 1 hour at a simmer - Serve with rice and sprinkle with coriander (if you like coriander!) (Image 14)
Instant Pot or Slow Cooker
When it comes to making this delicious mushroom curry, it doesn't matter whether you make it on the stove, in the instant pot or pressure cooker or even the slow cooker. The flavour stays the same!
Slow cooker: 8 hours on low, 4 hours on high.
Instant Pot: 35 minutes on high, manual pressure release
Pressure cooker:45 minutes on high heat
Stove: 1 hour at a simmer
Expert Tips and FAQs
Mushrooms need to be cooked until they are no longer springy, and that is why this recipe works so well!
Yes, you can! Here are the specific instructions for each option:
Slow cooker: 8 hours on low, 4 hours on high.
Instant Pot: 35 minutes on high, manual pressure release
Pressure cooker:45 minutes on high heat
Stove: 1 hour at a simmer
Swap the butter for the same amount of oil.
Yes! And the flavour improves when it gets left overnight in the fridge, so freezing it is an awesome idea.
Serve Creamy Mushroom Curry with rice and flatbreads. If you are making a night of it, the kids love to start with Homemade Onion Bhajis. It works really well alongside Chicken and Coconut Curry with Sweet Potato or Mango Chicken Curry or even Cauliflower and sweet potato curry.
More ideas for curry for kids
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Creamy Mushroom Curry
Ingredients
- 500 grams button mushrooms
- 60 grams butter (or ghee, swap for oil is making this curry vegan)
- 1 onion
- 2 zucchinis
- 400 mls coconut milk
- 700 grams passata
- 2 tsps garam masala
- ¾ teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 6 cardamon pods
- 1 teaspoon fresh ginger
- 2 tbsps lemon juice
Instructions
- Chop the onions, zucchini, slice the mushrooms, finely chop the ginger.
- Add the butter to your pot and melt.
- Add the onion, ginger and all the spices and str quickly to coat in the spices.
- Add the zucchini and the mushroons and coat in the spices.
- Add the passata and mix well.
- Add the coconut milk and the lemon juice and mix well.
- Choose your method and cook!Slow cooker: 8 hours on low, 4 hours on high.Instant Pot: 35 minutes on high, manual pressure release.Pressure cooker:45 minutes on high heatStove: 1 hour at a simmer (lid on)
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