Mushroom Curry Recipe
Equipment
- pressure cooker
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 lb mushrooms sliced
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoon curry powder
- ¼ teaspoon chili powder
- 1 ½ cups tomato sauce
- 2 tablespoon tomato puree or paste
- ¾ cup full-fat coconut milk
- ¼ cup vegetable stock or broth
- 1 lime juiced
- 2 tablespoon chopped cilantro
Instructions
- Press the sauté function and let it heat for about 5 minutes. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and puree, coconut milk, and stock.
- Cancel the sauté function, lock the lid, turn the valve, and set on manual high pressure for 3 minutes. If you have a pressure cooker, you may press the stew button and then manually set for 3 minutes. Do a quick release.
- Then stir in the lime juice and serve with the cilantro on top.
Recipe Video
Recipe Notes
- Heat a nonstick pot or Dutch pan over medium heat, add the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and purée, coconut milk, and stock.
- Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let it simmer for about 10 minutes. Stir in lime juice and serve with the cilantro on top.
- Make sure to keep the mushroom chunky because if chop them into small pieces they will get lost in the sauce.
- If you want to add other plant-based protein such as canned chickpeas, drain and add once mixing the tomato sauce.
- Want a spicier curry? Add a hot sauce such as harissa or pepper flakes.
- Add extra flavor but serving the mushroom curry with a few tablespoons of mango chutney.
- You may add other vegetables before cooking (chop them into similar size if possible so they cook evenly), or you may add 1-2 cups of spinach and let sit for 2-3 minutes before adding the lime juice.
Nutrition
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