Curried Snap Peas and Mushrooms
Brighten up your table with the vibrant flavors of Curried Snap Peas and Mushrooms, a quick and easy stir-fry that’s bursting with warmth and spice. Perfectly tender-crisp snap peas and golden, umami-rich mushrooms are infused with aromatic curry powder, fresh ginger, and creamy coconut milk for a dish that’s as comforting as it is flavorful. Finished with a splash of zesty lime juice and a sprinkle of fresh cilantro, this versatile recipe comes together in just 30 minutes, making it an ideal weeknight dinner or elegant side dish. Serve over steamed rice or enjoy on its own for a satisfying, plant-based treat that’s packed with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 300 grams snap peas
- 200 grams button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Wash the snap peas thoroughly and trim the ends. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
Sprinkle in the curry powder, ground cumin, and paprika, stirring well to coat the vegetables in the spices.
Pour in the coconut milk and stir to combine. Add the soy sauce, lime juice, salt, and black pepper. Let the mixture simmer gently for 3-4 minutes to allow the flavors to meld.
Add the snap peas to the skillet and stir well. Cook for another 2-3 minutes, just until the snap peas turn bright green and are tender-crisp.
Remove the skillet from heat and garnish the dish with freshly chopped cilantro.
Serve hot as a side dish or over steamed rice for a light meal. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 38.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1316 mg | 28% | |
*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.
