Keto Vegan Mushroom Curry Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Vegan
Vegetarian
4.7/5
(1782 reviews)
Keto Vegan Mushroom Curry
Zylo Recipes

Description

This vibrant curry is a symphony of flavors, where fragrant spices dance with the earthy notes of mushrooms in a creamy embrace. Tender cremini mushrooms, simmered in a luscious coconut and tomato gravy, create a dish that is both comforting and exotic. The warmth of curry powder and turmeric infuses every bite, while the aromatic onion and garlic provide a savory foundation.

The magic of this dish lies in its simplicity. The mushrooms are gently coaxed to release their earthy essence, melding beautifully with the rich and creamy sauce. The coconut milk lends a velvety texture, creating a luxurious backdrop for the spices to unfold.

The tomatoes add a touch of brightness, balancing the richness and adding depth to the overall flavor profile. Serving this delightful curry over a bed of cauliflower rice offers a light and fluffy counterpoint to the creamy sauce. The cauliflower rice soaks up the flavorful gravy, ensuring that every grain is infused with the essence of the curry.

A sprinkle of fresh cilantro adds a burst of freshness, cutting through the richness and adding a vibrant touch of green. Each spoonful of this curry is an experience, a journey to a land of exotic spices and comforting flavors. The tender mushrooms, the creamy sauce, and the aromatic spices combine to create a dish that is both satisfying and soul-warming.

It's a perfect dish for a cozy night in, a gathering of friends, or any occasion where you want to share a taste of something truly special. The aroma alone is enough to transport you, filling your kitchen with the tantalizing scent of faraway lands. This curry is more than just a meal; it's an invitation to savor the moment, to appreciate the simple pleasures of life, and to indulge in the magic of flavor.

It's a dish that nourishes the body and delights the senses, leaving you feeling satisfied, content, and utterly enchanted.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 bowls serving
C
Calories
450 Kcal

C
Carbs
15 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
10 g

C
Fats
40 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 0 mg
Sodium 300 mg
Potassium 600 mg
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Ingredients

    1.
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    1 tablespoon
    2.
    Red Onion
    Red Onion
    1 tablespoon
    3.
    Garlic
    Garlic
    1 clove
    4.
    Tomato Paste
    Tomato Paste
    1 tablespoon
    5.
    Curry Powder
    Curry Powder
    1 tablespoon
    6.
    Coconut Oil
    Coconut Oil
    1 tablespoon
    7.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    8.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw
    ¾ cup
    9.
    Coconut Cream, Canned
    Coconut Cream, Canned
    ½ Cup
    10.
    Turmeric, Ground
    Turmeric, Ground
    ½ teaspoon
    11.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ⅓ cup
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ½ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Melt a generous tablespoon of coconut oil in a medium saucepan over a low/medium heat. Finely dice the onion and thinly slice the garlic. Add the onion and garlic to the saucepan with the melted oil. Sweat gently for 2-3 minutes until tender and fragrant.
    2.
    Wipe the mushrooms clean and thinly slice them. Add the mushrooms to the saucepan and stir to combine. Pan fry until browned all over.
    3.
    Add the curry powder, turmeric, salt, pepper and tomato paste to the saucepan. Stir well to combine. Cook gently for a minute to heat the spices through.
    4.
    Add the coconut cream and vegetable stock to the saucepan. Stir well to combine, melting the coconut cream. Simmer the sauce for 6-7 minutes until piping hot through, thick and creamy.
    5.
    While the sauce is cooking, you can prepare the rice. Add the cauliflower rice to a small saucepan with a tablespoon of water. Season with a pinch of salt and pepper. Stir fry the rice over a medium heat for 2-3 minutes or until piping hot through.
    6.
    Divide the rice between 2 serving bowls. Spoon the mushroom curry over the rice. Roughly chop the cilantro and scatter over the curry to serve.