Easy Vegan/Vegetarian coconut based Indian curry. Eat this when you're feeling sad or cold. You can eat this with rice, bread, chapati, naan, or alone.


Spice Level: 🌢🌢🌢/5*

Prep Time: 15 min

Cooking time: 25 min

* My spice tolerance is high so don't blame me if this is too spicy for you Add salt to your tasting


  • 4 Tablespoons Olive Oil (You can use less)

  • 6 Cloves Garlic

  • 1 Medium Onion

  • 16 Ounces Mushrooms (Whichever type you want, we don't discriminate)

  • 4 Thai Chillies

  • 1/2 Teaspoon Chilli Powder

  • 1 Teaspoon Turmeric Powder

  • 3 Teaspoon Coriander Powder

  • 1/2 Can Coconut Milk

  • Lemon (optional)

  • Salt (to your tasting)

  1. Coat the mushrooms in the tumeric. Let it sit.

  2. Heat the oil on high-heat. Once hot add the onions and garlic.

  3. Once the onions and garlic start to give off a good smell, add the chilli powder, green chilli, and coriander to the onion mixture. Let cook for 3 minutes on low-heat.

  4. Add in the turmeric coated mushrooms. Cook until the mushrooms have reduced in size on medium-heat. About 5-7 minutes.

  5. Add the coconut milk and stir. If you like tangy flavors, feel free to add some lemon in there.