Vegan Mushroom Curry

Simple vegan recipe video
Gluten-free, soy-free

Basic info

  • Servings: 4
  • Time: 30 minutes
  • Equipment: regular cooking utensils


  • 100 g mushrooms
  • 1 medium potato, or kamote (sweet potato) for nightshade-free version
  • 1 medium carrot
  • 1 small broccoli
  • 4 cups gata (coconut milk) / 1 large coconut
  • 1 medium onion
  • 4 cloves garlic
  • 5 slices of ginger
  • 4 tbsp curry powder
  • 1 tbsp garam masala
  • salt


Note: These directions are minimal as much of the information is provided in the video above.

  1. Sauté onion, then garlic and ginger.
  2. Add potatoes/kamote, carrots and broccoli stems.
  3. Add mushrooms.
  4. Add pangalawang gata (thin coconut milk). Cover until tender.
  5. Add unang gata (thick coconut milk), broccoli florets, curry powder and salt. Cover until boiling.
  6. Add garam masala.


  • Unang gata literally means "first coconut milk" or the milk extracted the first time from the coconut meat. Pangalawang gata means "second coconut milk" or the second extract.
  • In the video, we used Indian curry powder by Mida's (ingredients: coriander, turmeric, chili, fenugreek, fennel, cumin, anis, ginger, garlic, salt, cardamom, cinnamon, cloves). We got it from Makati Supermarket but it might be available at other supermarkets as well.
  • We also used garam masala by The Spice Hunter (ingredients: cumin, black pepper, cinnamon, cloves, coriander, cardamom) and curry powder by Morton & Bassett Spices (ingredients: cumin seed, turmeric, fenugreek, fennel, mustard flour, coriander seed, allspice, ginger, black pepper and cayenne pepper). Both are available at Healthy Options.
  • Cooking demo by Jona Baguioan.

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