Vegan Creamy Mushroom Curry
Dive into the world of bold flavors and plant-based comfort with this irresistible Vegan Creamy Mushroom Curry. Perfectly seasoned with a blend of aromatic spices like curry powder, garam masala, and turmeric, this dish combines tender button mushrooms with the richness of coconut milk and the tang of crushed tomatoes for a delightfully creamy texture. The sautéed onions, garlic, and ginger create a fragrant base, while a sprinkle of fresh cilantro adds a vibrant finish. Ready in just 45 minutes, this one-pot curry is ideal for weeknight dinners or special occasions. Serve it alongside steamed rice or naan for a wholesome and satisfying meal. Whether you're vegan or simply love curry, this recipe is sure to be your new favorite comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 500 grams button mushrooms, sliced
- 400 milliliters coconut milk
- 400 grams crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and most of their liquid has evaporated.
Pour in the coconut milk and crushed tomatoes, mixing well to combine.
Add the curry powder, garam masala, ground cumin, ground coriander, turmeric powder, salt, and black pepper.
Stir everything together and bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Garnish the curry with chopped fresh cilantro before serving.
Serve hot with steamed rice or your choice of naan.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6583 mg | 286% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 56.3 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 214 mg | 16% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3212 mg | 68% | |
*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.
