Nut-Free Creamy Mushroom Curry
Treat yourself to the rich, aromatic flavors of Nut-Free Creamy Mushroom Curry, a comforting dish perfect for those with nut sensitivities. This hearty curry features succulent mushrooms enveloped in a velvety coconut milk base infused with warming spices like garam masala, turmeric, and cumin. Fresh spinach adds a pop of color and nutrition while a hint of lemon balances the creaminess with a refreshing zest. Ready in under 45 minutes, this recipe is a great weeknight option that’s easy to prepare and packed with plant-based goodness. Pair it with fluffy steamed rice or buttery naan bread to create a wholesome, satisfying meal that’s as indulgent as it is allergy-friendly.
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Recipe Information
Ingredients
- 500 grams Mushrooms
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 tablespoon, minced Fresh ginger
- 2 teaspoons Ground coriander
- 1.5 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 400 ml Canned coconut milk
- 250 ml Vegetable broth
- 100 grams Fresh spinach
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped for garnish Fresh cilantro
Instructions
Clean the mushrooms with a damp cloth and slice them into thick pieces.
Heat the coconut oil in a large pan over medium heat.
Add the finely chopped onion and sauté for 3-5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, garam masala, and cayenne pepper, stirring constantly for 1 minute to release the spices' aromas.
Add the sliced mushrooms to the pan, stirring to coat them in the spices. Cook for 5-7 minutes until the mushrooms start to soften.
Pour in the coconut milk and vegetable broth, stirring well. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer uncovered for 15 minutes, allowing it to thicken slightly.
Add the fresh spinach leaves, stirring until they wilt into the curry.
Season the curry with salt and black pepper to taste.
Stir in the lemon juice, adjusting seasoning if necessary.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve the curry hot with steamed rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4384 mg | 93% | |
*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.
