Name: Simple Mushroom and Onion Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian-inspired
Ingredients: 400 g button mushrooms, cleaned and thickly sliced; 3 large onions, thinly sliced; 3–4 cloves garlic, finely chopped; 1-inch piece ginger, grated or finely chopped; 2–3 green chillies, slit (adjust to taste); 10–12 fresh curry leaves; 1 tsp mustard seeds; ½ tsp turmeric powder; 1–1½ tsp red chilli powder (adjust for heat); 1 tsp coriander powder; ¾–1 cup thick coconut milk; 2–3 tbsp vegetable oil (or coconut oil); Salt to taste; Juice of ½ lime or lemon; Optional: 1 small cinnamon stick or ¼ tsp roasted curry powder

This simple mushroom and onion curry is a quick, comforting Sri Lankan-style vegetarian dish featuring tender button mushrooms and sweet caramelised onions simmered in a light, aromatic coconut-spiced gravy. Budget-friendly, full of earthy umami flavour, and ready in under 30 minutes – perfect with rice, roti, or bread for an easy everyday meal.

Why You’ll Love This Recipe

You’ll fall in love with this mushroom and onion curry because it transforms two humble, inexpensive ingredients into something deeply satisfying and flavour-packed with almost no effort.

Mushrooms bring a meaty texture and soak up every bit of spice, while slowly cooked onions add natural sweetness that balances the heat beautifully. It’s incredibly fast to make – ideal for busy weeknights when you want something warm, nourishing, and homemade without spending hours in the kitchen.

The recipe uses pantry staples you probably already have, keeps grocery costs low, and still feels like a proper comforting curry. It’s naturally vegan (if you use oil instead of ghee), gluten-free, and loved by both kids and adults.

The aroma alone – garlic, curry leaves, mustard seeds, and coconut milk – will make your home smell like a little Sri Lankan eatery. Best of all, it reheats wonderfully and tastes even better the next day as the flavours meld.

Yield: 4 Serves

Simple Mushroom and Onion Curry Recipe

Quick, flavourful Sri Lankan-style mushroom onion curry – earthy, mildly spiced, creamy coconut gravy, perfect with rice or roti.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

400 g button mushrooms, cleaned and thickly sliced
3 large onions, thinly sliced
3–4 cloves garlic, finely chopped
1-inch piece ginger, grated or finely chopped
2–3 green chillies, slit (adjust to taste)
10–12 fresh curry leaves
1 tsp mustard seeds
½ tsp turmeric powder
1–1½ tsp red chilli powder (adjust for heat)
1 tsp coriander powder
¾–1 cup thick coconut milk
2–3 tbsp vegetable oil (or coconut oil)
Salt to taste
Juice of ½ lime or lemon
Optional: 1 small cinnamon stick or ¼ tsp roasted curry powder

Instructions

Hello, lovely cook! Let’s make something really comforting today. First, wipe or quickly rinse the mushrooms, pat dry, and cut them into nice thick slices so they stay juicy. Set them aside.
Peel and thinly slice the onions – the thinner the better for sweet, melt-in-your-mouth texture. Chop garlic, grate ginger, and slit the green chillies.
Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and let them crackle and dance for 10–15 seconds – that sound means flavour is coming!
Throw in the curry leaves (they’ll sizzle happily) and stir for 5–10 seconds until fragrant. Add the sliced onions right away.
Cook the onions slowly on medium-low heat for 8–10 minutes, stirring often, until they turn deep golden and smell sweet and caramelised. Patience here pays off big time!
Add chopped garlic, grated ginger, and slit green chillies. Stir for 1 minute until the raw smell disappears and everything smells incredible.
Now sprinkle in turmeric, red chilli powder, coriander powder, and salt. Stir well for 30 seconds so the spices bloom without burning.
Tip in the sliced mushrooms. Increase heat to medium and stir-fry for 4–5 minutes until mushrooms release water and start to soften.
Pour in the thick coconut milk, give everything a gentle stir, lower the heat, and let it simmer 5–7 minutes until the gravy thickens slightly and mushrooms are tender but not mushy. Taste and adjust salt or spice.
Finish with a good squeeze of lime juice, give one final stir, turn off the heat, and let it rest 5 minutes. Serve hot with steamed rice, roti, or bread – enjoy every fragrant, cosy bite!

Notes

Fresh curry leaves make a huge difference – if you can find them, use them generously.
Don’t overcook mushrooms or they lose their lovely bite.
This curry is naturally vegan if using oil instead of ghee.
Adjust coconut milk quantity for thicker or lighter gravy to your liking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 73Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 4mgCarbohydrates 14gFiber 4gSugar 6gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Slice mushrooms evenly (not too thin) so they stay juicy and don’t turn mushy.
Cook onions slowly on medium-low heat until deep golden – this sweetness is the secret to great flavour.
Don’t skip the tempering (mustard seeds + curry leaves) at the end; it adds authentic Sri Lankan fragrance.
If the gravy thickens too much, splash in a little hot water rather than more coconut milk to keep it light.
Taste and adjust chilli after adding coconut milk – heat can intensify as it simmers.
For extra depth, add a tiny pinch of roasted curry powder or a piece of pandan leaf if you have it.
Serve with hot plain rice or pol roti to soak up every drop of the delicious gravy.

Ingredients Notes

Button mushrooms are affordable, widely available, and perfect here because they hold their shape while absorbing spices like a sponge.

Fresh is best – avoid very old ones with dark gills. Onions (large red or Bombay onions common in Sri Lanka) provide sweetness and body to the curry; never skip the long sauté. Garlic and ginger form the classic aromatic base.

Green chillies bring fresh heat – adjust to your family’s preference. Curry leaves are non-negotiable for that signature Sri Lankan taste; dried ones work in a pinch but fresh are far superior. Mustard seeds give a nutty pop when tempered.

Turmeric, chilli powder, and coriander powder are the core spice trio – use good quality for brighter colour and flavour. Thick coconut milk adds creaminess and mellows the spices; choose one without additives for best taste.

Salt, a squeeze of lime/lemon at the end, and neutral oil (or ghee for richer flavour) complete the list.

Variations and Substitutions

Make it spicier by adding extra green chillies, chilli flakes, or a teaspoon of Kashmiri chilli powder for colour without too much heat. For a richer version, use full-fat coconut milk or stir in a spoonful of coconut cream at the end.

Add diced potatoes, green beans, carrots, or peas to stretch it further and make it more filling. For a South Indian twist, include a pinch of fenugreek seeds or asafoetida in the tempering. Replace coconut milk with fresh milk + a little cashew paste for a lighter North Indian-style gravy.

Make it oil-free by dry-roasting spices first and using water to sauté. For extra protein, toss in cooked chickpeas, tofu cubes, or paneer at the end. If curry leaves are unavailable, substitute with a bay leaf + extra coriander, though the flavour will be milder. Turn it into a dry sabzi by reducing coconut milk and cooking until almost dry.

Storage Options

Store cooled curry in an airtight container in the refrigerator for 3–4 days. The flavours improve on day two or three. Reheat gently on the stovetop with a splash of water or in the microwave, stirring halfway.

Freezes well for up to 1 month (without potatoes if possible, as they can turn grainy). Thaw overnight in the fridge and reheat slowly, adding fresh lime and a few curry leaves to revive the aroma.