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This hearty vegan mushroom 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. Such a cozy meal for cold nights! Make this vegan mushroom curry for your next family dinner––it will impress vegans and non-vegans alike!

Hot and Hearty Mushroom Curry [Vegan]

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Serves

5-6

Ingredients You Need for Hot and Hearty Mushroom Curry [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

How to Prepare Hot and Hearty Mushroom Curry [Vegan]

  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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

photourl

Gin Butters

See My Recipes

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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