How long does indian-style curry mushroom bruschetta [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can indian-style curry mushroom bruschetta [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is indian-style curry mushroom bruschetta [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does indian-style curry mushroom bruschetta [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is indian-style curry mushroom bruschetta [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Indian-Style Curry Mushroom Bruschetta
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Ingredients You Need for Indian-Style Curry Mushroom Bruschetta [Vegan]

2 cups mushrooms, chopped
1 medium red onion, finely chopped
1 green chili or jalapeño pepper, minced
1 medium tomato, chopped
2 garlic cloves, minced
1/2 cup tomato sauce
3 tablespoons cilantro
1/2 teaspoon cumin seeds
1 dried red chili
1 1/2 teaspoons ginger, grated
2 tablespoons dried fenugreek leaves
1 1/2 teaspoons ground coriander
Red chili powder, to taste
1/8 teaspoon garam masala
Bread, toasted, for serving

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How to Prepare Indian-Style Curry Mushroom Bruschetta [Vegan]

Heat 1 tablespoon of oil in a large skillet and add cumin seeds and dry red chili. Sauté over medium-high heat for 1 minute or until cumin begins to darken.
Add ginger and sauté for another 30 seconds. Next add red onion and the dried fenugreek leaves and cook for 2 minutes or until red is tender.
Add salt and green chili and sauté until onions starts to brown.
Next add ground coriander, red chili powder, and minced garlic, and cook for 30 seconds.
Add mushrooms and cook for 7-8 minutes or until liquid evaporates.
Stir in tomato, tomato sauce, 2 tablespoons cilantro, and garam masala. Bring to a simmer. Cook for 15 minutes or until mixture thickens.
Sprinkle with remaining 1 tablespoons cilantro. Serve heaped over toasted bread.