Image and Recipe from The Daily Dish​

Mushroom Curry​

This creamy mushroom curry is an easy midweek meal made with chickpeas, mushrooms, coconut milk, curry powder and lime juice. It's vegan, gluten free, packed full of nutrients....and it's delicious!

INGREDIENTS​

• 1 tablespoon coconut oil *or neutral cooking oil
• 1 tablespoon vegan butter
• 1 red onion chopped
• 3 cloves garlic
• 1½ teaspoons grated ginger
• 1 tablespoon curry powder *see note 1
• ½ teaspoon salt
• 2 tablespoons tomato paste
• ½ cup water
• 5 cups fresh mushrooms sliced
• 1 14 ounce can coconut milk
• 1 14 ounce can chickpeas drained and rinsed
• juice of one lime

INSTRUCTIONS​

• Heat the coconut oil and vegan butter in a large pot over low heat.
• Add the red onion and saute for 5-7 minutes, or until translucent. Add the garlic and ginger and saute for an additional minute. Stir in the curry powder and salt.
• Add the tomato paste and water to the pot. Bring to a simmer.
• Add the mushrooms and saute until they begin to reduce their juices - about 5 minutes. Stir in the chickpeas and coconut milk and simmer for 10 minutes, or until the curry begins to thicken. *see note 2
• Squeeze the lime juice into the curry and garnish with cilantro.
• Serve with rice and flat breads.

NOTES​

1. Choose any curry spice you like. Garam masala and korma spices both work well here.
2. If you like a thinner curry, only simmer for 7-10 minutes. Simmering for 15 minutes will yield a thicker curry.
3. Please note that the nutrition and calorie calculations do not include rice or flat breads.

Storage Instructions​

Refrigerator​

Allow the curry to cool completely at room temperature. Next, transfer the cooled curry into an airtight container or a sealable freezer bag. Mushroom curry can be kept in the refrigerator for up to 3-4 days.

Freezer​

Allow the curry to cool completely at room temperature. To freeze, portion the cooled curry into freezer-safe containers. It should stay fresh in the freezer for 2-3 months.


When you're ready to eat your mushroom curry, thaw it overnight in the refrigerator before reheating it thoroughly on the stovetop or in the microwave.

​

NUTRITION​

Calories: 494kcalCarbohydrates: 42gProtein: 16gFat: 33gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 408mgPotassium: 1089mgFiber: 12gSugar: 13gVitamin A: 298IUVitamin C: 11mgCalcium: 90mgIron: 6mg


THE DAILY DISH
Is a vegan site

 

[Clancieblue]

Very interesting recipe, I think my Granddaughter will try this.

 

[Marilynne]

Very interesting recipe, I think my Granddaughter will try this.

So, would mine, I am always looking for slightly different recipes for my vegan.

 

[Babybird]

Very interesting recipe, I think my Granddaughter will try this.

My sister is vegetarian she loves this so easy too

 

[Babybird]

Very interesting recipe, I think my Granddaughter will try this.

The daily dish
Is a vegan site full vegan recipes

 

[Babybird]

So, would mine, I am always looking for slightly different recipes for my vegan.

So, would mine, I am always looking for slightly different recipes for my vegan.

The daily dish
Is a vegan site full vegan recipes

 

[Marilynne]

The daily dish
Is a vegan site full vegan recipes

Thank you I will check it out.

 

[Djinni]

Thank you Babybird. This looks so delicious and I will have to give this a go

 

[Babybird]

Thank you Babybird. This looks so delicious and I will have to give this a go

It's delicious, my pleasure.