Creamy Mushroom Curry
Indulge in the hearty flavors of Creamy Mushroom Curry, a rich and aromatic dish that brings together tender button mushrooms, a medley of warm spices, and the velvety sweetness of coconut milk. Perfectly spiced with coriander, cumin, garam masala, and turmeric, this recipe creates a comforting curry bursting with bold, earthy notes. The addition of pureed tomatoes, garlic, and ginger adds depth, while a splash of lemon juice and fresh cilantro provide a refreshing finish. Ready in just 40 minutes, this plant-based delight is ideal for weeknight dinners and pairs beautifully with fluffy rice or warm naan. Whether you're seeking a quick vegan meal or a flavorful side dish, this Creamy Mushroom Curry delivers a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 400 grams Button mushrooms
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, minced Ginger
- 2 medium, pureed Tomatoes
- 1 cup Coconut milk
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
- 2 tablespoons, chopped Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Clean the mushrooms by wiping them with a damp cloth or paper towel, and then slice them evenly.
Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger to the pan, and sauté for another minute until fragrant.
Stir in the pureed tomatoes and cook until the oil separates from the mixture, approximately 5 minutes.
Add the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well and cook for another 2 minutes to release the spices' flavors.
Add the sliced mushrooms to the pan, stirring well to coat them with the spice mixture. Cook for about 5 minutes, allowing the mushrooms to soften slightly and absorb the flavors.
Pour in the coconut milk and mix thoroughly. Lower the heat and let the curry simmer for about 10 minutes, stirring occasionally.
Once the mushrooms are tender and the curry has thickened slightly, sprinkle in the garam masala and lemon juice. Stir them in thoroughly and cook for an additional 2 minutes.
Garnish with chopped cilantro leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 39.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
