Dairy-Free Creamy Mushroom Curry
Dive into the lush, velvety flavors of this Dairy-Free Creamy Mushroom Curry, a plant-based delight that's as comforting as it is nourishing. This one-pan recipe combines tender cremini mushrooms with aromatic spices like curry powder, cumin, coriander, and paprika, all simmered in a rich, coconut milk base for a creamy texture without any dairy. Fresh spinach and a hint of lime juice add vibrant freshness, while a sprinkling of cilantro elevates every spoonful. Ready in under an hour, this curry is perfect for a cozy dinner and pairs beautifully with rice or warm naan. Whether you're vegan, dairy-free, or simply a curry lover, this recipe promises bold flavors and wholesome satisfaction.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped white onion
- 3 minced garlic cloves
- 1 inch piece, grated ginger
- 500 grams, sliced cremini mushrooms
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk
- 100 grams fresh spinach
- 2 tablespoons, chopped fresh cilantro
- 1 juiced lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pan over medium heat.
Add the finely chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Add the sliced cremini mushrooms to the pan and cook for about 8 minutes, or until they release their moisture and begin to brown.
Stir in the curry powder, ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 2 minutes, stirring frequently to let the spices bloom.
Pour in the canned diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
Add the coconut milk, stirring well to combine. Simmer for an additional 10 minutes until the sauce thickens slightly.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Season the curry with salt, black pepper, and fresh lime juice. Stir to combine.
Garnish with chopped fresh cilantro before serving.
Serve the creamy mushroom curry hot, with rice or naan bread as desired.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7144 mg | 311% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 55.8 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 432 mg | 33% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3857 mg | 82% | |
*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.
