This spiced curry is brimming with wholesome vegetables. This particular recipe uses carrots, pumpkin, and bell pepper, but you can swap these for your favorites! The coconut milk and ginger-garlic paste give this Indian entrée a uniquely complex flavor. Serve this one hot and with plenty of roti to dip!

Tandoori Masala Mushroom Curry [Vegan]

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Cooking Time



  • 2 1/2 cups mushrooms, chopped
  • 1 cup chopped vegetables of your choice (carrot, beans, yellow pumpkin, green bell pepper)
  • 1/2 tablespoon ginger-garlic paste
  • 1 medium sized onion, finely chopped
  • 2 green chilis, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons tandoori masala or garam masala powder
  • 1 teaspoon coriander powder (optional)
  • 1 cup thick coconut milk
  • Salt, to taste


  1. Chop all the vegetables and mushrooms, set aside.
  2. Heat 1 teaspoon oil in a pan. Add chopped onions and green chilis and sauté for a bit. Add ginger-garlic paste and stir well.
  3. Now, add the vegetables and mushrooms. Stir well. Add turmeric powder, chili powder, and tandoori powder and mix everything well.
  4. Add a 1/2 cup of water and cook it covered on low flame for 10 minutes. Add coconut milk, coriander powder, and salt to taste. Stir everything well and cook for another 5-8 minutes. Serve hot.

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