Vegan Mushroom Curry
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Mushrooms
13.52 fl oz
coconut milk
5.30 oz
onion
0.35 oz
garlic cloves
0.35 oz
Ginger
2 tsp
curry powder
1 tsp
turmeric powder
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
red chili powder
1 tsp
salt
2 tbsp
vegetable oil
0.35 oz
fresh cilantro
1 tbsp
lime juice
Directions
Step 1
Heat vegetable oil in a large pan over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté until onions are translucent.
Step 2
Add sliced mushrooms to the pan and cook until they release their moisture and start to brown.
Step 3
In a small bowl, mix together curry powder, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Add the spice mixture to the pan and stir well to coat the mushrooms.
Step 4
Pour in the coconut milk and bring the curry to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
Step 5
Garnish with fresh cilantro and drizzle with lime juice before serving. Serve hot with rice or naan bread.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.1764 mg | 13.57% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.2646 mg | 0.05% |
| Selenium | 0.3528 mcg | 0.07% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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