Creamy Coconut Mushroom Curry
This coconut mushroom curry is a delicious weeknight meal which is easy to make and ready in just 30 minutes. Meaty chunks of mushroom are cooked in a creamy and smooth spiced coconut gravy until tender, to make a vegan dish that everybody will love.
Equipment
- Large frying pan, wok, or dutch oven
Ingredients
- 1 tbsp coconut oil
- 1 brown onion diced
- 4 cloves garlic minced
- 2 inches ginger minced
- 1 red chilli deseeded and chopped
- 450 g chestnut/cremini mushrooms roughly chopped*
- 100 g green beans chopped into thirds
- 1 tbsp garam masala
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp black mustard seeds (optional)
- 1 tbsp tomato paste
- 400 g can coconut milk
- ½ lime juiced
Instructions
- In your pan, heat the coconut oil over a medium heat, then add the onion. Fry for 3-4 minutes until it’s just starting to soften, then add the garlic, ginger and chili to the pan. Fry for a minute longer, until fragrant.
- Next, add the spices to the pan and stir them continuously for a minute, before adding the tomato paste and stirring to combine.
- Throw in the chopped mushrooms and green beans, then fry for 5 minutes until the mushrooms are softened slightly and starting to release some liquid.
- Finally, pour in the coconut milk. Stir well, then bring to a simmer.
- Leave the creamy mushroom curry to simmer, uncovered, for 15 minutes. The mushrooms and green beans should be tender and the curry creamy yellow-brown in colour.
- Add a squeeze of lime juice and serve the curry whilst hot.
Notes
MUSHROOM ADVICE: When picking out your mushrooms, look for those which are firm, dry and free from any mold. I like to use button or chestnut/cremini mushrooms in my curry, but oyster mushrooms would also be a delicious alternative.
It’s important that you never wash mushrooms with water when preparing them, as it can cause them to become slimy and waterlogged. Instead, use a dry piece of kitchen paper or a mushroom brush to remove any dirt before chopping.
*Leave some smaller mushrooms whole and cut the others into big chunks. This gives them a great meaty texture and makes the curry super satisfying and substantial.
STORAGE: The curry will keep for 3-4 days in the fridge, or up to 3 months in the freezer, if kept in an airtight container. If you want to batch cook for the freezer, this recipe easily doubles. Defrost overnight in the fridge or for a few hours at room temperature.
To reheat, add the curry to a large pan and heat until it’s just starting to simmer. The curry can thicken with time, so if needed, thin out the sauce with a splash of water. You can also reheat the curry in the microwave (in a microwave safe container) until piping hot through.
Nutrition
Calories: 331kcalCarbohydrates: 20gProtein: 7gFat: 28gSaturated Fat: 24gFiber: 5gSugar: 9g
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