Mushroom Curry
This easy mushroom curry is packed with flavor, and made in only 15 minutes. It's perfect as a quick weeknight dinner recipe, and the best vegan curry for mushroom lovers.
Servings: 4
Calories: 173kcal
Ingredients
- 2 (15 oz) cans tomato sauce (UK: tomato passata)
- 2 onion
- 2 pound mushrooms
- 5 garlic cloves
- 2 inch ginger
- 2 teaspoon garam masala
- 2 teaspoon paprika
- 2 teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Finely dice onion, garlic and ginger. Slice the mushrooms.
- Heat up a spoonful of olive oil or vegetable oil in a pot on medium heat. Add garlic, ginger and onion, and sauté for a few minutes until the onion is soft and translucent.
- Add the seasoning, and sauté for another minute.
- Add the sliced mushrooms and tomato sauce, and stir to combine. Cover the pot with a lid, and leave the curry to simmer for about 15 minutes, or until the mushrooms are soft.
Video
Notes
- Store leftover curry in a sealed container in a refrigerator for up to 3 days. Reheat it on the stove, or in a microwave, and serve it warm.
Nutrition
Calories: 173kcal | Carbohydrates: 34g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 1943mg | Potassium: 1998mg | Fiber: 9g | Sugar: 22g | Vitamin A: 1558IU | Vitamin C: 37mg | Calcium: 78mg | Iron: 6mg