Mushroom Curry

Easy To Make

This mushroom curry is an easy midweek meal made with chickpeas, mushrooms, coconut milk, curry powder and lime juice. It's vegan, gluten free, packed full of nutrients....and it's delicious!


Mushrooms Chickpeas Coconut Oil Vegan Butter  Coconut Milk Curry Spices Ginger Tomato Paste Salt Lime Juice

Step 1

 In a large pot, melt your coconut oil and vegan butter over low heat. Add your red onion and saute for 5-7 minutes. Now add your garlic and ginger and saute for a further minute.

Step 2

Stir in your curry powder and salt. Next, add your tomato paste and water and bring everything to a gentle simmer. Throw your mushrooms into the pot and saute until they release their juice, about 5 minutes.

Step 3

Pour in the coconut milk and bring your curry to a gentle simmer. Simmer over low heat for 10-15 minutes or until the curry is at the consistency you prefer.

Step 4

Finally, squeeze in the lime juice and garnish with cilantro. Serve with chutney and flat breads. Voila!

Check Out The Full Recipe Here:

Also Feel Free To Check Out:

Indian Pumpkin Curry

Easy Aubergine And Chickpea Curry

Lentil Sweet Potato Curry