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Creamy Mushroom Coconut Curry

Creamy Mushroom Coconut Curry: A Cozy Vegan Delight

This Creamy Mushroom Coconut Curry is a quick, vegan dinner option featuring roasted mushrooms in a rich coconut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 400 grams Chestnut Mushrooms Substitute with portobello or button mushrooms if desired.
  • 1 medium Red Onion Use yellow onion for a milder flavor if desired.
  • 2 tablespoons Olive or Vegetable Oil Any neutral oil can substitute.
  • 2 tablespoons Curry Powder Can be swapped with Garam Masala.
  • 1 teaspoon Smoked Paprika Optional but enhances flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a better alternative.
For the Curry Sauce
  • 3 cloves Garlic (fresh) Fresh is preferred for best taste.
  • 1 inch Ginger Grated; ground ginger can substitute.
  • 1 teaspoon Ground Cumin Coriander can be a substitute.
  • 1 teaspoon Turmeric No direct substitute.
  • 1 teaspoon Chili Powder Adjust according to taste.
  • 1 teaspoon Garam Masala Adjust quantity for preference.
  • 1 teaspoon Sugar Can substitute with honey or maple syrup.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be a replacement.
  • 1 cup Vegetable Broth Chicken broth is a substitute.
  • 1 can Canned Coconut Milk Full-fat adds richness.
  • 1/4 cup Cilantro (Fresh) Omit if disliked.
  • 1 medium Lemon Lime can substitute.
  • to taste Salt and Pepper Adjust to taste.

Equipment

  • oven
  • Baking dish
  • Sauté pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a baking dish, combine chopped chestnut mushrooms and sliced red onion. Drizzle with olive oil and sprinkle with curry powder, smoked paprika, garlic powder, salt, and pepper. Toss and roast for about 20 minutes.
  3. Heat a tablespoon of olive oil in a sauté pan over low heat. Add minced garlic and grated ginger, sauté for 3-4 minutes.
  4. Stir in ground cumin, turmeric, chili powder, and garam masala. Cook for another 2 minutes.
  5. Add tomato paste, stirring until combined. Pour in vegetable broth and simmer for 2-3 minutes.
  6. Pour in the canned coconut milk and add sugar. Season with salt and pepper to taste, and let cook for 5 minutes over low heat.
  7. Incorporate roasted vegetables into the sauce. Stir in chopped cilantro and squeeze lemon juice.
  8. Serve hot over jasmine or basmati rice, or with warm naan. Garnish with extra lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Fresh spices enhance flavor; avoid crowding the baking dish while roasting vegetables. Add protein for a heartier dish. Adjust consistency with broth or water as needed.

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