Tandoori Mushroom Curry with Coconut Milk

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

Earthy mushrooms simmered in a fragrant tandoori-spiced coconut milk sauce, served over steamed basmati rice. This indian (vegetarian, gluten-free) ready in about 50 minutes pairs mushrooms, coconut milk, tandoori spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 3.9 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 12 oz mushrooms into 1/4-inch thick pieces and set aside. Thinly slice 1 medium onion and mince 3 garlic cloves.
  2. Step 2: Heat 1 tbsp oil in a large skillet over medium heat. Add onions and sauté for 4 minutes until translucent. Add ginger and garlic, cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp tandoori spice blend, cooking for 2 minutes to toast the spices. Add mushrooms and cook for 5 minutes until slightly browned.
  4. Step 4: Pour in 1 cup coconut milk and 1 cup vegetable broth, then bring to a gentle simmer. Cover and cook for 15 minutes until mushrooms are tender and sauce thickens slightly.
  5. Step 5: Cook 1 cup basmati rice according to package instructions. Serve curry over rice with extra sauce spooned on top.

Frequently asked questions

How long does Tandoori Mushroom Curry with Coconut Milk take to make?

Total time is about 50 minutes (20 min prep + 30 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 Tandoori Mushroom Curry with Coconut Milk?

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 mushrooms from drying out.

Can I substitute ingredients in Tandoori Mushroom Curry with Coconut Milk?

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 Tandoori Mushroom Curry with Coconut Milk 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.

Is Tandoori Mushroom Curry with Coconut Milk vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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