Dinner/Lunch,  Plant Based

Mushroom Curry

My curry sauce is made from a blend of onion, peppers, garlic and ginger, lots of spices and carrots.

This easy to prepare one pot mushroom curry comes together in less then 20 minutes and makes a satisfying spiced mushroom gravy weeknight meal.

If you like Indian cuisine, you can add some Indian spices (like garam masala) to the sauce. I personally love Indian food and I eat it probably too often, but I never seem to be bored with it.

This recipe is a great idea for a busy night dinner, just throw everything in a pot and it’s done!

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

 

Mushroom Curry
Vegan, Gluten Free, Plant Based

 1 onion
 2 cloves garlic
 1 cup mushrooms (or more)
 1 can chickpeas
 1 can tomato sauce*
 ½ can coconut milk
 1 cup sugar peas
 1 cup diced bell pepper
 1 red chili pepper
 1 inch ginger

1

In a large sauté pan cook diced onion for 5 minutes over a medium heat. The onions should be soft and golden.

2

Add the garlic, ginger and chilli (seeds and pith removed, then chopped finely) and cook for another 2 minutes. Stir in the spices and cook for 1 minutes until to can smell them. Add a splash of water if it gets too dry.

3

Add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.

4

Pour in the can of tomato sauce* and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.

* You can use fresh tomatoes instead and make the sauce yourself. I recommend doing it yourself, but if you are in a hurry or don't have fresh tomatoes then ones from can will work just fine.

5

Serve with rice.

Ingredients

 1 onion
 2 cloves garlic
 1 cup mushrooms (or more)
 1 can chickpeas
 1 can tomato sauce*
 ½ can coconut milk
 1 cup sugar peas
 1 cup diced bell pepper
 1 red chili pepper
 1 inch ginger

Directions

1

In a large sauté pan cook diced onion for 5 minutes over a medium heat. The onions should be soft and golden.

2

Add the garlic, ginger and chilli (seeds and pith removed, then chopped finely) and cook for another 2 minutes. Stir in the spices and cook for 1 minutes until to can smell them. Add a splash of water if it gets too dry.

3

Add the mushrooms and a splash of water stir until the mushrooms are covered in the spices. Season with the salt and pepper.

4

Pour in the can of tomato sauce* and add the chickpeas, stir and leave to simmer for 5 minutes. Then add the coconut milk, stir and leave to simmer gently for another 5 minutes.

* You can use fresh tomatoes instead and make the sauce yourself. I recommend doing it yourself, but if you are in a hurry or don't have fresh tomatoes then ones from can will work just fine.

5

Serve with rice.

Mushroom Curry

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