Low Sodium Creamy Mushroom Curry
Savor the comforting flavors of this "Low Sodium Creamy Mushroom Curry," a delicious and heart-healthy twist on a classic favorite. This recipe uses tender button mushrooms cooked to perfection in a luscious coconut milk and tomato base, enhanced with aromatic spices like turmeric, cumin, and garam masala. The absence of added salt allows the natural earthy flavors of the mushrooms and the zest of fresh ginger and garlic to shine through, making it an ideal dish for those watching their sodium intake. Ready in just 45 minutes, this vegan and gluten-free curry is perfect for weeknight dinners and pairs beautifully with brown rice or low-sodium naan. Garnished with vibrant cilantro and a splash of refreshing lemon juice, it's a creamy, spice-filled dish that will satisfy your curry cravings while keeping it healthy!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 400 grams Button mushrooms, quartered
- 1 can (400 ml) Coconut milk
- 1 cup Unsalted tomato puree
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add the quartered mushrooms and cook them until they release their moisture and start to brown, about 7 minutes.
Pour in the unsalted tomato puree and mix well with the mushrooms.
Stir in the coriander powder, cumin powder, turmeric powder, garam masala, and black pepper. Cook for 5 minutes to let the spices enhance the dish.
Reduce the heat to low and add the coconut milk, stirring until the mixture is well blended and creamy.
Allow the curry to simmer for another 10 minutes, stirring occasionally to prevent sticking.
Taste and adjust the flavor with more lemon juice or pepper as needed.
Garnish with fresh cilantro before serving.
Serve hot with brown rice or low-sodium naan bread.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 51.7 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3044 mg | 65% | |
*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.
