Mushroom Curry

This Dairy-Free Mushroom Curry is a flavorful and aromatic dish that combines the earthiness of mushrooms with a rich blend of spices. Perfect as a side dish, it offers a burst of flavor while being completely plant-based.

Ingredients

• Mushrooms (button or cremini) - 200 grams, sliced
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Coconut milk - 200 ml
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the chopped tomato and cook until it softens, about 3-4 minutes.
5. Sprinkle in the curry powder, turmeric powder, and coriander powder, mixing well to coat the onion and tomato mixture.
6. Add the sliced mushrooms to the pan, stirring to combine. Cook for about 5-7 minutes until the mushrooms are tender.
7. Pour in the coconut milk and stir well. Bring the mixture to a simmer and allow it to cook for an additional 5-7 minutes until slightly thickened.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 18 g
• Unsaturated Fat: 2 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants that help combat oxidative stress.
• Contains dietary fiber, promoting digestive health.

Tags