Soy-Free Creamy Mushroom Curry
Dive into the rich and velvety flavors of this Soy-Free Creamy Mushroom Curry, a plant-based delight that's perfect for weeknight dinners or cozy gatherings. Featuring tender button mushrooms simmered in a fragrant blend of spices like garam masala, turmeric, and cumin, this curry gets its creamy texture from coconut milk, making it entirely dairy- and soy-free. A splash of lemon juice adds a zesty brightness, while fresh cilantro provides a refreshing finish. Ready in just 40 minutes from start to finish, this easy-to-make curry is both satisfying and nourishing. Pair it with steamed rice or warm naan for an irresistible gluten-free and vegan meal that everyone will love. Keywords: soy-free, creamy mushroom curry, vegan curry, plant-based recipe, dairy-free curry, coconut milk curry.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 500 grams, sliced Button mushrooms
- 400 ml (1 can) Coconut milk
- 3 tablespoons Tomato puree
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Heat the olive oil in a large pan over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Mix in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the sliced mushrooms, allowing them to cook down and brown for about 5-7 minutes.
Once the mushrooms are soft, add the tomato puree and stir well to combine.
Sprinkle in the ground coriander, ground cumin, turmeric powder, garam masala, chili powder, salt, and black pepper.
Mix the spices into the mushrooms thoroughly, letting them cook for 2 more minutes.
Pour in the coconut milk and stir gently to incorporate the spices and mushrooms with the creaminess of the coconut milk.
Bring the mixture to a gentle simmer, reducing the heat to low, and let it cook for another 15 minutes until the sauce thickens and mushrooms absorb the flavors.
Taste and season with more salt or pepper if desired.
Turn off the heat and add the fresh lemon juice, stirring well.
Garnish with chopped fresh cilantro before serving.
Serve hot with rice, naan, or your choice of side.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 55.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2796 mg | 59% | |
*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.
