Low Fat Creamy Mushroom Curry
Delight your taste buds with this Low Fat Creamy Mushroom Curry, a guilt-free indulgence packed with vibrant flavors and aromatic spices. This heartwarming dish features tender fresh mushrooms simmered in a fragrant blend of cumin, coriander, garam masala, and turmeric, balanced with the tangy richness of low-fat Greek yogurt. A perfect choice for healthy comfort food, this curry is light yet creamy, offering a wholesome alternative to traditional high-fat curries. Ready in just 45 minutes, it’s a versatile recipe ideal for a quick weeknight dinner or a satisfying vegetarian meal. Serve this low-fat mushroom curry with steamed rice or whole grain naan for a complete, nutritious feast that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 500 grams Fresh mushrooms
- 200 grams Low-fat Greek yogurt
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Fresh ginger
- 100 grams Tomato puree
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- to taste Salt
- 1 tablespoon Vegetable oil
- 2 tablespoons, chopped Fresh cilantro
- 100 milliliters Water
Instructions
Clean the mushrooms with a damp cloth and slice them into thick pieces.
In a medium-sized pan, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to splutter.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the tomato puree, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Stir and let the mixture cook for 5 minutes until the oil starts to separate from the tomato mixture.
Add the sliced mushrooms to the pan and mix well so the mushrooms are coated with the spice mixture.
Pour in the water, cover the pan, and allow the mushrooms to cook for about 10 minutes, until they are tender.
Reduce the heat to low. Gradually stir in the low-fat Greek yogurt, ensuring the yogurt does not curdle.
Let the curry simmer for another 5 to 7 minutes, stirring occasionally until it thickens to your desired consistency.
Garnish with chopped fresh cilantro before serving.
Serve the creamy mushroom curry with steamed rice or whole grain naan.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 45.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 327 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2824 mg | 60% | |
*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.
