Leafy Greens Curry with Mushrooms Vegan
Experience the perfect balance of nourishment and flavor with this vibrant Leafy Greens Curry with Mushrooms—a vegan delight that’s rich, creamy, and packed with wholesome ingredients. Featuring tender mushrooms, hearty spinach or kale, and a medley of warming spices like curry powder, turmeric, and garam masala, this dish comes together in just 40 minutes, making it ideal for weeknight dinners. The addition of silky coconut milk and a splash of zesty lemon juice creates a luscious sauce that pairs beautifully with steamed rice or warm naan bread. Topped with fresh cilantro for an herby finish, this vegan curry is a comforting, nutrient-dense meal that’s sure to impress. Perfect for plant-based eaters and anyone looking to enjoy a flavorful and healthy twist on traditional curry recipes!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 250 grams Mushrooms, sliced (button or cremini)
- 1 cup Cherry tomatoes, halved
- 1 can Coconut milk
- 1 cup Vegetable broth
- 4 cups Spinach or kale, chopped
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
Heat coconut oil in a large pan or pot over medium heat.
Add diced onion and sauté for 3-4 minutes, until soft and translucent.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Mix in curry powder, turmeric, garam masala, and red chili flakes (if using). Stir well to coat the mushrooms in the spices.
Add the halved cherry tomatoes and cook for 3 minutes, letting them soften.
Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
Add the chopped spinach or kale to the pot, stirring until the greens wilt down, about 2-3 minutes.
Season with salt and black pepper. Adjust seasoning to taste.
Simmer the curry for another 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Turn off the heat and stir in lemon juice for a bright, tangy finish.
Serve hot over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 46.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 392 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3656 mg | 78% | |
*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.
