MUSHROOM CURRY WITH COCONUT MILK
Mushroom curry with coconut milk is a rich, flavorful, and aromatic dish that blends the earthiness of mushrooms with the creamy texture of coconut milk. This dish is perfect for those seeking a vegan-friendly curry recipe that packs a punch of flavor and nutrition. Whether you’re a fan of Indian-style curry or looking for a wholesome comfort meal, this mushroom curry recipe is sure to become a favorite.
INGREDIENTS FOR MUSHROOM CURRY WITH COCONUT MILK
- Mushrooms (250g, button, cremini, or a mix)
- Coconut Milk (1 cup, full fat for a richer taste)
- Onion (1, finely chopped)
- Garlic (3 cloves, minced)
- Ginger (1-inch piece, grated)
- Tomato Paste (2 tbsp or 1 large tomato, chopped)
- Curry Powder (2 tsp, or garam masala for a traditional Indian flavor)
- Green Chili (1, chopped – optional)
- Turmeric (½ tsp)
- Cumin (1 tsp)
- Coriander Powder (1 tsp)
- Salt and Pepper to taste
- Oil (2 tbsp, for sautéing)
- Fresh Cilantro (for garnish)
- Lime Wedges (for serving)
HOW TO MAKE MUSHROOM CURRY WITH COCONUT MILK
Prepare the Mushrooms
Clean the mushrooms by wiping them with a damp cloth to remove any dirt. Slice them thinly to ensure they cook evenly. If you're using larger mushrooms, cut them into bite-sized pieces.
Sauté the Aromatics
In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until it becomes soft and golden. Add the garlic, ginger, and green chili, and cook for 2 minutes until fragrant.
Build the Curry Base
Add the turmeric, cumin, coriander powder, and curry powder to the onion mixture. Stir well and allow the spices to bloom for 1-2 minutes. Add the tomato paste or chopped tomatoes and cook until the tomatoes break down, and the mixture thickens.
Add the Mushrooms and Coconut Milk
Add the sliced mushrooms to the pan and stir to coat them in the spice mixture. Cook for 5-7 minutes until the mushrooms release their juices and begin to brown. Pour in the coconut milk, stir well, and let the curry simmer on low heat for 10-15 minutes. Adjust seasoning with salt and pepper to taste.
HEALTH BENEFITS OF MUSHROOM CURRY
Mushroom curry with coconut milk not only tastes delicious but also comes packed with numerous health benefits:
- Mushrooms are low in calories, high in fiber, and an excellent source of antioxidants, vitamins (especially B vitamins), and minerals.
- Coconut Milk contains healthy fats (MCTs) that can boost heart health, improve digestion, and provide long-lasting energy.
- This recipe is vegan, gluten-free, and can easily be adapted to suit keto or low-carb diets by replacing rice with vegetables.
FAQ:
Q: Can I use other types of mushrooms?
Yes! You can use any variety of mushrooms, like shiitake, cremini, or portobello. A mix of mushrooms adds more depth and flavor to the curry.
Q: Can I make this curry ahead of time?
Absolutely! The mushroom curry tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is mushroom curry with coconut milk freezer-friendly?
Yes, you can freeze this curry. Make sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to 2 months. Reheat on low heat after thawing.
Q: What can I substitute for coconut milk?
If you don’t have coconut milk on hand or want a lighter version, you can use almond milk or cashew cream. However, the flavor will slightly change.
