Vegan Tomato Mushroom Curry


I find that the recipes that turn out the best are the ones that come from cravings… this vegan curry is one of those.

One evening last week, I was in the mood for something that really felt like comfort food. I wanted something flavorful that tasted rich, but without the heaviness rich food often brings with it. That’s exactly what this curry is!

The coconut oil and spices provide tons of flavor, while the super creamy texture goes perfectly with the meatiness of the mushrooms. Pair it with the spiced cauliflower rice for a perfect, satisfying dinner.


  • 3 1/2 cups chopped mushrooms
  • 1 cup tomato puree
  • 1/2 cup almond milk
  • 1/3 cup cashews
  • 3 tomatoes, chopped
  • 3 tbs coconut oil
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp paprika

Spiced Cauliflower Rice

  • 3 cups cauliflower rice (steamed and grated)
  • 1 tsp cinnamon
  • 1 tsp salt


  1. In a stock pot over medium/high heat, stir together 2 tbs coconut oil, 1 cup tomato puree, chopped tomatoes, 1 1/2 tsp cumin powder, 3/4 tsp cinnamon, and 1/2 tsp salt
  2. Cover and bring to a simmer
  3. Separately, in a large skillet, heat up 1 tbs coconut oil on medium heat
  4. Add in chopped mushrooms and 1/2 tsp salt, stir, spread out the mushrooms ensuring that they are spaced out, and allow them to brown
  5. Return to the curry once the tomatoes have started to fall apart, stir, and pour into a food processor
  6. Add almond milk, cashews, 1/2 tsp salt, and paprika, and blend until smooth
  7. Once your mushrooms have browned and shrunken down, pour the tomato curry into the skillet, and mix well
  8. Serve heaped on top of some spiced cauliflower rice, and enjoy!

Spiced Cauliflower Rice

  1. Place the cauliflower rice in a skillet on medium/high heat, and stir frequently until it starts to dry out a little
  2. Mix in 1 tsp cinnamon, and 1 tsp salt, and mix well until the cinnamon is evenly distributed
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