Curried Canned Mushrooms
Transform simple pantry staples into a bold and aromatic dish with this quick and flavorful recipe for Curried Canned Mushrooms! Perfectly tender canned mushrooms are simmered in a rich, creamy coconut milk sauce infused with warm curry spices like cumin, turmeric, and paprika, creating a dish that is both comforting and vibrant. With just 30 minutes from start to finish, this recipe is ideal for busy weeknights yet impressive enough for guests. Serve it over fluffy steamed rice or with soft naan bread to soak up every drop of the luscious sauce. Plus, it's vegan-friendly and easily customizable—add your favorite vegetables or a touch of chili for extra heat. Whether as a main course or a tasty side dish, this affordable, one-pan wonder is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams canned mushrooms
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 2 tablespoons tomato paste
- 200 milliliters coconut milk
- 2 tablespoons oil (vegetable or coconut)
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon, or to taste black pepper
Instructions
Drain the canned mushrooms and rinse them under cold water. Set aside to ensure they are ready for cooking.
Heat the oil in a medium-sized skillet or saucepan over medium heat.
Add the chopped onions to the skillet and sauté for 3-4 minutes until they are soft and translucent.
Stir in the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, paprika, turmeric powder, and chili powder to the pan. Stir constantly for 1 minute to toast the spices without burning them.
Mix in the tomato paste and cook for another 1-2 minutes, ensuring it blends well with the spices and forms a thick paste.
Pour in the coconut milk, stirring to combine with the tomato and spice mixture, and bring the sauce to a gentle simmer.
Add the canned mushrooms to the skillet, and toss them gently in the sauce to coat completely.
Season the curry with salt and black pepper to taste. Allow it to simmer for 8-10 minutes over low heat, stirring occasionally, until the sauce thickens slightly and the mushrooms absorb the flavors.
Remove the skillet from heat and garnish the curry with chopped fresh cilantro if desired.
Serve the curried canned mushrooms hot with steamed rice, naan, or as a flavorful side dish.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 332 mg | 7% | |
*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.
