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.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: American, Indian
Keyword: curry, dairy free, easy, mushrooms, vegan, vegetarian
Servings: 4
Calories: 173kcal
- 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
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.
- 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.
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