Description
This easy vegan curry is packed with spiced roasted mushrooms and a sweet coconut milk sauce – perfect for a flavorful family meal. You can add extra veggies or protein as desired.
Ingredients
- 14 oz (400 g) chestnut mushrooms, quartered
- 1 small red onion, thinly sliced
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Olive or vegetable oil, for roasting
- 3 cloves garlic, crushed or finely chopped
- 2 tsp ginger, grated or finely chopped
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 Tbsp garam masala
- 1 tsp sugar
- 1 Tbsp tomato paste
- 1/3 cup (80 ml) vegetable broth
- 14 oz (400 g) canned coconut milk
- 2-3 tbsp cilantro (coriander), chopped
- 1 lemon, for squeezing
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°C / 400°F.
- Place mushrooms and onions in a baking tray, drizzle with oil, sprinkle curry powder, smoked paprika, garlic powder, salt, and pepper. Roast for 20 minutes.
- Meanwhile, heat olive oil in a wide saute pan. Cook garlic and ginger until soft. Add cumin, turmeric, chili powder, garam masala and cook until fragrant.
- Add tomato paste, cook a few minutes. Stir in vegetable broth and let thicken 2–3 minutes.
- Add coconut milk and sugar, season with salt and pepper. Simmer uncovered until mushrooms are done.
- Add roasted mushrooms and onions to the sauce, include roasting oil. Stir in cilantro and lemon juice.
- Serve with rice and/or naan, with extra lemon wedges.
Notes
- Use a wide saute pan to allow sauce to thicken faster and leave space for mushrooms.
- If using a saucepan, start simmering the sauce before cooking mushrooms, then combine at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Saute / Roast
- Cuisine: Indian