Marinated Curry Tomatoes and Mushrooms
Bursting with bold flavors and vibrant colors, Marinated Curry Tomatoes and Mushrooms is an irresistible vegetarian delight that combines earthy mushrooms, juicy cherry tomatoes, and aromatic spices like curry powder, turmeric, and paprika. Sautéed with fragrant garlic and onion, and finished with a tangy soy sauce-lemon marinade, this quick and easy recipe comes together in just 30 minutes, making it perfect for weeknight dinners or meal prep. The dish is topped with fresh cilantro for a refreshing herbal finish and can be enjoyed as a standalone side dish or served over fluffy rice or quinoa for a hearty, satisfying meal. This healthy, flavor-packed combination is sure to elevate your plant-based cooking game!
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Recipe Information
Ingredients
- 250 grams Cherry tomatoes
- 200 grams Button mushrooms
- 3 tablespoons Olive oil
- 1 small (chopped) Yellow onion
- 3 cloves (minced) Garlic
- 2 teaspoons Curry powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 0.5 teaspoons (or to taste) Salt
- 2 tablespoons (chopped) Cilantro
Instructions
Wash the cherry tomatoes and button mushrooms. Cut the tomatoes in half and slice the mushrooms into bite-sized pieces. Set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and stir for 30 seconds until fragrant.
Stir in the curry powder, turmeric powder, and paprika, and cook for 1 minute to toast the spices.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their liquid and soften.
Add the halved cherry tomatoes to the skillet and stir gently. Cook for 2-3 minutes until the tomatoes begin to soften but hold their shape.
In a small bowl, mix the soy sauce, lemon juice, and the remaining 1 tablespoon of olive oil. Pour this mixture into the skillet, stirring to coat the vegetables evenly.
Season the dish with salt to taste. Allow the mixture to cook for another 2 minutes, ensuring the flavors meld together.
Remove the skillet from heat and sprinkle the chopped cilantro over the dish.
Serve warm as a side dish, or spoon over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 14.5 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1626 mg | 35% | |
*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.
