Name: Kenyan Coconut Mushroom Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: African
Ingredients: 500g (1 lb) mushrooms (cremini or button), cleaned and quartered or sliced; 2 tbsp vegetable oil or coconut oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes); 1-2 green chilies, finely chopped (adjust for heat); 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1-2 tsp curry powder (Kenyan or mild blend); ½ tsp chili powder or cayenne (optional); 400ml (1 can) full-fat coconut milk; ½ cup vegetable broth or water; Salt and black pepper to taste; Juice of ½ lime or lemon; Fresh cilantro, chopped, for garnish

Discover the rich flavors of East Africa in this Kenyan-inspired Coconut Mushroom Curry. Juicy mushrooms simmer in a luscious coconut milk base infused with aromatic spices, tomatoes, and ginger for a comforting, mildly spicy stew. Perfectly vegan and gluten-free, it captures the essence of coastal Kenyan cuisine with a modern twist using mushrooms as the star.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Kenyan Coconut Mushroom Curry because it’s incredibly comforting yet light, delivering that perfect balance of creamy coconut richness and warm, aromatic spices without any heaviness. The mushrooms take on a meaty texture that soaks up every bit of the flavorful sauce, making it satisfying even for meat-lovers.

It’s quick to prepare with pantry staples, naturally vegan and gluten-free, and endlessly versatile—serve it over rice, with flatbreads, or as a standalone stew. The subtle heat from chilies and ginger warms you from the inside out, while the sweetness of coconut milk rounds everything beautifully. It’s a crowd-pleaser that’s nutritious, budget-friendly, and feels exotic yet approachable, perfect for weeknight dinners or impressing guests with African-inspired flavors.

Yield: 4 servings

Kenyan Coconut Mushroom Curry Recipe

This Kenyan Coconut Mushroom Curry is a vibrant, vegan African-inspired dish blending East African coconut curry traditions with hearty mushrooms in a creamy, spiced sauce.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

500g (1 lb) mushrooms (cremini or button), cleaned and quartered or sliced
2 tbsp vegetable oil or coconut oil
1 large onion, finely chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
1-2 green chilies, finely chopped (adjust for heat)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp curry powder (Kenyan or mild blend)
½ tsp chili powder or cayenne (optional)
400ml (1 can) full-fat coconut milk
½ cup vegetable broth or water
Salt and black pepper to taste
Juice of ½ lime or lemon
Fresh cilantro, chopped, for garnish

Instructions

Get excited—start by prepping your mushrooms! Clean them gently with a damp cloth (no soaking to avoid sogginess), then quarter or slice them into bite-sized pieces for maximum flavor absorption. Set them aside—they're about to become the star!
Heat 2 tablespoons of oil in a large pot or deep pan over medium heat. Toss in the chopped onion and sauté for 4-5 minutes until soft, golden, and fragrant. This is your flavor base—take your time for sweetness!
Add the minced garlic, grated ginger, and chopped chilies. Stir for 1-2 minutes until aromatic and the raw edge disappears. Your kitchen will smell amazing right now—pure magic!
Stir in the chopped tomatoes along with turmeric, cumin, coriander, curry powder, and chili powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick, rich masala paste. Scrape the bottom to prevent sticking—patience pays off here!
Time for the mushrooms! Add them to the pot with a good pinch of salt and pepper. Stir well to coat in the spices, then cook for 5-8 minutes. They'll release moisture and start browning—don't rush; this builds deep, meaty flavor.
Pour in the coconut milk and vegetable broth (or water). Give everything a gentle stir, bring to a gentle simmer, and lower the heat. Let it bubble softly for 10-12 minutes—the sauce will thicken and the mushrooms will soak up all that creamy goodness.
Taste and adjust! Add more salt, a squeeze of lime juice for brightness, or extra spice if you crave heat. The lime really lifts the flavors—don't skip it!
Simmer for another 2-3 minutes to meld everything beautifully. If it's too thick, splash in a bit more broth; if too thin, simmer longer. You're almost at perfection!
Turn off the heat and let it rest for 5 minutes—this helps the flavors settle and the sauce cling even better to the mushrooms.
Serve hot, garnished with plenty of fresh chopped cilantro. Pair with fluffy rice, chapati, or naan—dive in and enjoy every cozy, flavorful bite!

Notes

This curry is naturally vegan, dairy-free, and gluten-free. Use fresh spices for best results, and full-fat coconut milk prevents separation. It's mildly spicy—customize heat to your preference. Great for meal prep as flavors deepen overnight!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 252Total Fat 21gSaturated Fat 11gUnsaturated Fat 9gSodium 132mgCarbohydrates 17gFiber 5gSugar 6gProtein 6g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use full-fat canned coconut milk for the creamiest texture—shake well before opening to mix the cream and liquid.
Don’t overcrowd the pan when sautéing mushrooms; cook in batches if needed to get nice browning instead of steaming.
For deeper flavor, roast the mushrooms first in the oven at 400°F (200°C) for 10-15 minutes before adding to the curry.
Adjust spice levels gradually—start mild and add more chili or cayenne to taste.
Fresh ginger and garlic make a big difference; grate them finely for even distribution.
Simmer gently after adding coconut milk to prevent curdling—keep heat low-medium.
Taste and season at the end; coconut milk can dull saltiness, so add a squeeze of lemon or lime for brightness.

Ingredients Notes):

Mushrooms (like cremini, button, or oyster) are the hero here, providing a meaty, umami-packed base that absorbs spices beautifully—choose fresh, firm ones for the best texture. Full-fat coconut milk delivers the signature creamy richness essential to East African curries; light versions work but yield a thinner sauce.

Aromatics like onion, garlic, and ginger form the flavor foundation, while tomatoes add tang and body. Spices such as curry powder (or a blend of cumin, coriander, turmeric), chili, and garam masala evoke Kenyan coastal influences with Indian Ocean trade roots. Vegetable broth or water thins the sauce perfectly, and fresh cilantro or lime brightens the final dish. Use neutral oil like vegetable or coconut for sautéing to let the flavors shine.

Variations and Substitutions:

Make it heartier by adding chickpeas, potatoes, or bell peppers for extra texture and nutrition—common in East African adaptations. For protein boosts, stir in cooked lentils, tofu, or even chicken if non-vegan. Swap mushrooms for eggplant or mixed veggies for variety. Use red curry paste instead of powder for a Thai-Kenyan fusion twist.

For milder heat, reduce chilies or use paprika. If coconut milk is unavailable, try cashew cream or full-fat yogurt (non-vegan). Gluten-free? It’s already safe—serve with rice or quinoa. Spice it up with cinnamon or cardamom for more Swahili flair, or add peanut butter for a West African-inspired creaminess. Fresh or frozen spinach wilts in nicely for greens.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if thickened. It freezes well for up to 2 months—portion into freezer-safe containers, thaw overnight in the fridge, and reheat slowly to maintain creaminess. Avoid repeated freezing.