Curried Mushrooms
Elevate your weeknight dinners with this fragrant and creamy Curried Mushrooms recipe, a perfect blend of earthy button mushrooms and rich, spiced coconut curry. Bursting with bold flavors from ground cumin, coriander, turmeric, and garam masala, this vegetarian dish is complemented by the sweetness of sautéed onions, garlic, ginger, and tender tomatoes. Simmered in velvety coconut milk, it creates a luscious sauce that pairs beautifully with fluffy basmati rice or warm flatbreads. Ready in just 40 minutes, this quick and easy curry is ideal for busy evenings yet decadent enough to impress guests. Garnished with a sprinkle of fresh cilantro, this gluten-free and dairy-free recipe delivers comfort in every bite.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 200 ml Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 100 ml Water
Instructions
Clean the mushrooms by wiping them with a damp cloth and slice them into thick pieces.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat the vegetable oil in a large pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the garlic and ginger and cook for 1-2 minutes until fragrant.
Add the ground cumin, coriander, turmeric, chili powder, and garam masala. Stir well to coat the onion mixture in the spices.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down into a thick sauce.
Mix in the sliced mushrooms and sprinkle with salt. Cook for 5 minutes, stirring occasionally, until the mushrooms begin to release their water.
Pour in the coconut milk and water. Stir well and let the curry simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.
Taste and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 38.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2867 mg | 61% | |
*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.
