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Hot and Hearty Mushroom Curry [Vegan]

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This hearty curry is a little sweet, nicely spicy and packed with meaty mushrooms. The all-veggie sauce is easy to make and brimming with authentic Indian flavor.

Hot and Hearty Mushroom Curry [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan


For the Spices:

  • 2 teaspoons chili powder
  • 1 1/2 teaspoon red curry powder
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes

For the Curry:

  • 2 tablespoons plus 1 teaspoon olive oil
  • 16 ounces Cremini mushrooms, sliced thick
  • 1 medium onion, chopped
  • 1 medium red, yellow or orange bell pepper, chopped
  • 3 medium-large cloves garlic, chopped
  • 1/2-inch piece fresh ginger root, peeled and chopped
  • 1 pound carrots, chopped into 1 inch-ish pieces (about 2 1/2 cups)
  • 2 1/2 cups water
  • 1/2 teaspoon salt
  • 1 tablespoon peanut butter
  • 3 cups spinach greens
  • Juice of 1/2 lime (about 2 tablespoons)
  • Salt and pepper, to taste


  1. In a large non-stick cooking pot, heat 1 teaspoon of oil on medium. Sauté the mushrooms for about 5 minutes, or until they’re quite juicy and reduced in size. Remove to a plate and set aside.
  2. Add 2 tablespoons of oil to the same pot and reduce the heat to low. Add all the spices and let them bloom in the oil for about two minutes. Add a little water if they’re looking dry.
  3. Raise the heat to medium and add the onion and pepper. Saute for about 2-3 minutes. Add the garlic and ginger and sauté for another two minutes. Reduce the heat and add a little water if needed.
  4. Add the carrots, water, and salt and raise the heat to high; bring to a boil. Reduce the heat to low, cover and let simmer for about 20 minutes, or until the carrots are tender.
  5. Remove from heat and use an immersion blender to puree the carrot mixture into a creamy sauce. You can also use a food processor and do it in two shifts. If using a food processor, when you’re done return the sauce to the pot.
  6. Heat the sauce on medium-low and stir in the peanut butter, greens and mushrooms. Heat through until the greens start to wilt.
  7. Serve alone or with your favorite rice, quinoa or flatbread.

Nutritional Information

Total Calories: 839 | Total Carbs: 100 g | Total Fat: 41 g | Total Protein: 29 g | Total Sodium: 465 g | Total Sugar: 54 g





Wholesome plant-based versions of comforting dinners and desserts. Gin blogs at Eat Healthy Eat Happy. She loves photography, country life and damn good food. She lives with fascinating cats, thinks glasses are sexy and puts peanut butter on everything.



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60 comments on “Hot and Hearty Mushroom Curry [Vegan]”

Click to add comment
Nisa Mars Counter
3 Months Ago

just made this ♥️❣️

Carolyn De Witt
3 Months Ago

Marcus De Witt-Ryall

Alexandra Robinson
3 Months Ago

Ryan England

Ryan England
04 Dec 2017

looks good

Pau Lina
3 Months Ago

Alan Rico hot & hearty psilocybin curry?

Dianne Nord
3 Months Ago

Haley Nord, thought you might enjoy this

Sommer Richardson
3 Months Ago

Jacqueline Hilke Alex Wyman

Val Choularton-Bell
3 Months Ago

Jessica Tickle, one for you I think. Xx

Jessica Tickle
04 Dec 2017


Ainsley Boudreau
3 Months Ago

Tim Green I'll make you a pot of this:)

Jessie Graham
04 Dec 2017

You cook? Lol. How's the carrot peeler working out??

Ainsley Boudreau
04 Dec 2017

Jessie Graham I don't cook. Tim hates mushrooms I was teasing lol

Ainsley Boudreau
04 Dec 2017

Jessie Graham and I believe the carrot peeler is still in the package;)

Jessie Graham
04 Dec 2017

Ainsley Boudreau i didn't think you did. I thought maybe you found a domestic side:). I still am looking for mine 😀

Jessie Graham
04 Dec 2017

Ainsley Boudreau i am not surprised:).

Phyllis Smith
3 Months Ago


Caroline Zanot
3 Months Ago

Noah A. Hunt

Noah A. Hunt
03 Dec 2017

Looks amazing!

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