Tamarind Mushroom Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms simmered in a tangy tamarind sauce with warm spices and coconut milk. This indian-inspired vegetarian ready in about 40 minutes pairs Cremini mushrooms, Tamarind paste, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and cook for 5 minutes until golden. Add 2 minced garlic cloves and 1-inch minced ginger, cooking for 1 minute until fragrant.
  2. Step 2: Add 1.5 lbs sliced cremini mushrooms and cook for 7 minutes until they release moisture and start browning. Stir in 1 tsp cumin seeds, 1 tsp coriander powder, and 1/2 tsp turmeric, cooking for 30 seconds until aromatic.
  3. Step 3: Add 1.5 tbsp tamarind paste and 3/4 cup coconut milk, stirring to combine. Simmer uncovered for 10 minutes until the sauce thickens and mushrooms are tender. Stir in 1 tbsp lime juice and cook for 2 more minutes. Garnish with 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Tamarind Mushroom Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tamarind Mushroom Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cremini mushrooms from drying out.

Can I substitute ingredients in Tamarind Mushroom Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tamarind Mushroom Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tamarind Mushroom Curry?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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