This delicious and easy Mushroom Curry Tikka Masala is accompanied by a deliciously creamy and silky cashew gravy. Hearty and filling, it includes meaty baked button mushrooms.
You’ll love the mild but comforting flavor of this super healthy vegan dish. Best of all, it can be on your table in just 60 minutes!
Jump to:
💚 Why You'll Love This Recipe
Healthy and loaded with comforting flavor, this mushroom tikka masala is a delicious vegan variation to the classic dish. Pair marinated mushrooms with lots of warm spices and delicious veggies for this nutritious meal.
Easy to customize and change up the ingredients, this veggie tikka masala is a great option when you're craving a filling dish with unique curry flavor. Serve mushroom curry over rice for a complete meal!
If you want even more vegan curry recipes, try this One Pot Chickpea Curry. Easy prep and quick cleanup!
🧂 Ingredients Needed
- mushrooms - a delicious and healthy replacement for other proteins.
- yogurt - forms the base of the marinade for the mushrooms.
- garlic - gives the mushrooms a nice sharp garlic flavor.
- ginger - balances out the garlic and provides a slightly spicy kick.
- homemade spice blend - a combination of turmeric, garam masala, cumin, paprika, and salt channels the flavors of classic curry dishes.
- garlic
- ginger
- cashews - a great vegan friendly ingredient that help to create a creamy and luxurious sauce when blended.
- tomatoes - for color and flavor.
- tomato puree - to add extra tomato flavor.
- onion - helps to bring out the flavors of the other veggies.
- homemade spice blend - cumin, coriander, garam masala, turmeric, and paprika carry through the flavors from the mushrooms and provide additional depth.
- carrot - for more nutritional benefits.
- sugar - helps balance some of the warmer and more salty flavors of the dish.
- frozen peas - an easy way to add a pop of contrasting color and additional healthy value.
🔪 Instructions
- Place yogurt, garlic, ginger, turmeric, garam masala, cumin, paprika, and salt in a large bowl.
- Mix until combined.
- Toss the mushrooms in the marinade, then allow to sit in the fridge for at least an hour, or overnight.
- Bake at 400 degrees F for about 20 minutes.
- Meanwhile, blend garlic, ginger, cashews, and tomatoes until smooth.
- Saute onion in oil for 5-10 minutes.
- Add spices, tomato puree, then the cashew paste. Mix until combined.
- Simmer carrots in sauce until tender, about 15 minutes.
- Add baked mushrooms to the pot along with the sugar, then simmer another 5 minutes.
- Simmer the peas in the curry until everything is heated through.
❔ FAQs
Absolutely! Fairly low in carbs, this vegan tikka masala mushroom curry is loaded with healthy veggies. The mushrooms provide vitamins, protein, and potassium.
Building the base flavor of your mushroom curry is crucial; most curries rely on garlic, onion, and ginger as a flavor base. Then supplement with warm spices like garam masala and coriander to ensure a flavor palette that has lots of depth and complexity.
No, the mushrooms can be marinated and baked without any prior boiling necessary.
💭 Expert Tips and Tricks
- Without alterations, this mushroom curry recipe is vegetarian, vegan, and gluten free.
- For more consistent flavor, allow the mushrooms plenty of time to sit in the marinade. They can easy be prepared the day before and then baked while you prepare the rest of the curry.
📌 Make this mushroom tikka masala for a flavorful and warm meal with lots of health benefits! Include all of your favorite veggies and enjoy this yummy vegan dish.
💡 Substitutions and Variations
- For some spicy kick, add a bit of chili powder, up to about a teaspoon.
- Full fat coconut milk can be used instead of the soaked cashews.
- Other veggies that work well in this dish are green beans, cauliflower, and bell peppers. You can also add some tofu for additional protein.
- The sugar can be left out for an even healthier curry, but the sweetness provides a more authentic tikka masala flavor.
- To make your own garam masala, combine cumin, ground coriander, cardamon, black pepper, cinnamon, cloves, and nutmeg.
- You can also add some curry powder for even more flavor.
- When it comes to types of mushrooms to use in your creamy mushroom curry, go with oyster mushrooms, cremini mushrooms, or white button mushrooms.
🥫 Storage and Reheating
In an airtight container, store your leftover veggie tikka masala in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, either microwave until properly heated through, or pour your leftovers into a pot and heat over the stovetop. From frozen, first allow the mushroom curry to thaw in the fridge for a few hours or overnight.
🍴 What To Serve With This Dish
This mushroom curry has everything you need in one pot, but to make it a full and round meal serve your curry over top of some rice. You can also pair with Instant Pot Quinoa or Slow Cooker Quinoa, and for another carb make either Cheddar Bacon Slow Cooker Bread or these Easy Drop Biscuits!
✔️ More Mushroom Recipes You'll Love
- Crock Pot Pork Chops with Mushroom Soup - A hearty pork dish made with mushroom soup for delicious earthy flavor.
- Caprese Stuffed Baked Portobello Mushrooms - Take your favorite caprese salad flavors and use them to stuff portobello mushrooms for a side dish, appetizer, or even a main course.
- Baked Spinach Mushroom Quesadillas - Excellent for busy weeknights, these quick and tasty quesadillas are easy to make your own and have lots of health benefits!
- Garlic and Chive Stuffed Mushrooms - This keto dish from Cocktails and Appetizers is also low in carbs and free of gluten, but doesn't sacrifice any delicious flavor!
Mushroom Tikka Masala
Love this recipe? Awesome! Snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
⭐ Did you make this recipe? Please give it a star rating below! ⭐
📋 Recipe Card
Mushroom Curry {Tikka Masala}
Ingredients
For the marinated mushrooms:
For the curry:
- 1 tablespoon garlic
- 1 tablespoon ginger
- ½ cup cashews, soaked in hot water for 1 hour then drained
- 7 ounces fresh tomatoes
- 1 onion, finely chopped
- 1.5 teaspoons garam masala
- 1.5 teaspoons cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 tablespoon paprika
- 2 tablespoon tomato puree
- 1.25 cups water
- 11 ounces carrot, peeled and thinly sliced
- 1 teaspoon sugar (optional)
- 1 cup frozen peas
Instructions
For the mushrooms:
- Put all the marinade ingredients except for the mushrooms in a mixing bowl and stir to combine.½ cup plain yogurt, 1 tablespoon garlic, minced, 1 tablespoon ginger, minced, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, 0.5 teaspoon salt
- Add the mushrooms to the marinade and toss to coat. Set aside for an hour or cover and place in the fridge overnight.14 ounces button mushrooms, halved
- When ready to cook, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the mushrooms on the baking sheet and bake in the oven for around 20 minutes, until they start to brown and the excess water has cooked from the mushrooms.
For the curry:
- Place the garlic, ginger, soaked cashews, and tomatoes in a blender or food processor and blend until smooth.1 tablespoon garlic, 1 tablespoon ginger, ½ cup cashews, soaked in hot water for 1 hour then drained, 7 ounces fresh tomatoes
- In a large saucepan, over medium heat, add a splash of oil. Add the onion and saute for 5-10 minutes until completely soft and starting to brown.1 onion, finely chopped
- Sprinkle in the spices, stir in the tomato puree, then pour in the blended cashew paste and water and bring the sauce to a simmer.1.5 teaspoons garam masala, 1.5 teaspoons cumin powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 tablespoon paprika, 2 tablespoon tomato puree, 1.25 cups water
- Add the carrots into the saucepan and simmer for around 15 minutes until the carrots are tender.11 ounces carrot, peeled and thinly sliced
- Add the baked mushrooms and sugar, stir well, and simmer for another 5 minutes.1 teaspoon sugar
- Add the peas and bring back to a simmer for a couple of minutes until the curry is hot1 cup frozen peas
Notes
- Tikka masala is a mild and creamy curry. If you’d like your tikka to have a kick, add ½ to 1 teaspoon of chili powder.
- Cashews are used as the vegan base for the creamy sauce. However, full fat coconut milk could be substituted.
- The veggies can be changed. Green beans, cauliflower, and pepper could all be used. To increase the protein content but keep the dish vegetarian, try adding cubes of tofu.
- The sugar can be omitted, but provides a more authentic curry house tikka masala flavor.
- Store leftovers in the fridge in an airtight container for up to 3 days, or in the freezer for up to 3 months.
- This recipe is vegetarian, vegan, and gluten free.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Thanks so much for reading! I also invite you to follow me on FACEBOOK, PINTEREST, or INSTAGRAM to keep up with what's going on in my kitchen.
And you might want to check out my Dizzy Busy and Hungry store on Amazon for a whole bunch of great kitchen products I love!
Happy cooking!
Anjali
This was such an easy and delicious substitution for chicken tikka masala!! It was super hearty and satisfying!
Kathleen
Love all the textures and flavors in this curry dish. Can't wait to make it for my family.
Seema Sriram
You made my day!
I was looking for the curry night perfect recipe. Our Dinner was fantastic with mushrooms kadai and rice.
Dana
The perfect option for meatless Monday! The mushrooms are hearty and go so well with the sauce!
Holley
This is such a super flavorful and savory dish! Certainly hits the spot!
Sara Welch
Enjoyed this for dinner last night and it was a savory success! So hearty and bold; easily, a new favorite recipe!