This Sri Lankan oyster mushroom curry is a flavor-packed, vegan, and gluten free curry. Very versatile, and can be made with any type of mushroom. Easy and perfect for meal prep as well.
Ingredients
340 g oyster mushrooms or any other type of mushroom
1 tbsp coconut oil or vegetable oil
1 small onion sliced
2 green chili or 1 jalapeno
4 garlic cloves 5 if the cloves are small
½ tbsp ginger finely chopped
2 – 3 dried red chili
8 curry leaves or anywhere between 5 – 10
2 ¼ tsp Sri Lankan curry powder
½ tsp ground fennel seeds
¼ tsp ground cardamom
½ tsp cayenne pepper adjust to your spice preference level.
¼ tsp turmeric
Salt to taste
¾ cup coconut milk Full fat preferred.
½ cup water
Introductions
Wash the mushrooms well to remove dirt, and pat them dry with paper towels or a clean cloth napkin. It is important to dry them well, otherwise they will not caramelize properly.
Tear the oyster mushrooms into smaller pieces with your hands. If you’re using cremini mushrooms, slice them instead.
Slice the garlic if the cloves are large. Or you can keep them whole if the cloves are small.
Slice the green chili lengthwise. If you want less heat, carefully remove the seeds and the white pith in the chili.
In a medium pot or medium saute pan, heat the oil over medium heat.
1 tbsp coconut oil
When the oil is hot, add the onion and saute until they start to soften. Add the green chili, garlic, ginger, red chili, and curry leaves, and saute until the onions are translucent (a couple more minutes, depending on your stove). Do NOT let the onion, garlic, or ginger burn.
Add the curry powder, fennel seeds, cardamom, cayenne pepper, and turmeric, and saute for about 30 seconds, or until you can smell the spices. Add a generous pinch of salt as well.
2 ¼ tsp Sri Lankan curry powder,½ tsp ground fennel seeds,¼ tsp ground cardamom,½ tsp cayenne pepper,¼ tsp turmeric,Salt to taste
Add the mushrooms and saute for 10 – 15 minutes. The mushrooms should be coated well with the spices, and get just a little bit of color from caramelization.
When the mushrooms have lightly caramelized, add the coconut milk, and about ¼ cup of the water. Add another pinch of salt (it’s important to season as you go).
¾ cup coconut milk,½ cup water,Salt to taste
Mix the curry, and increase the heat to bring the coconut milk and water to a boil. Then lower the heat and let it simmer for at least a few more minutes.
If you’d like a creamy curry, then you can serve this after just a few minutes of simmering.
However, I personally prefer to let the curry simmer for about 10 – 15 minutes, which will split the coconut milk and concentrate the flavor further. Add another ¼ cup of water or more, if you’d like more curry sauce/gravy at the end.
Taste, and adjust the salt level to your taste.
Serve while warm.
