Dairy-Free Creamy Mushroom Curry

Indulge in the rich, velvety goodness of this Dairy-Free Creamy Mushroom Curry, a plant-based delight that’s bursting with bold flavors and wholesome ingredients. Perfectly sautéed cremini mushrooms are bathed in a luscious coconut milk sauce infused with aromatic spices like curry powder, cumin, and coriander. Fresh spinach adds a vibrant touch, while a squeeze of lime juice brightens the dish, creating a symphony of flavors in every bite. This easy, one-pan curry is ready in under an hour, making it an ideal weeknight dinner for four. Serve it with fluffy rice or warm naan to soak up every last drop of this dairy-free masterpiece. Whether you're vegan, lactose-intolerant, or simply looking for a satisfying and healthy meal, this creamy mushroom curry will quickly become a household favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped white onion
• 3 minced garlic cloves
• 1 inch piece, grated ginger
• 500 grams, sliced cremini mushrooms
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 400 grams canned diced tomatoes
• 400 milliliters coconut milk
• 100 grams fresh spinach
• 2 tablespoons, chopped fresh cilantro
• 1 juiced lime
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the finely chopped onion and sauté for 5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.

Step 4

Add the sliced cremini mushrooms to the pan and cook for about 8 minutes, or until they release their moisture and begin to brown.

Step 5

Stir in the curry powder, ground cumin, ground coriander, paprika, and cayenne pepper. Cook for 2 minutes, stirring frequently to let the spices bloom.

Step 6

Pour in the canned diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.

Step 7

Add the coconut milk, stirring well to combine. Simmer for an additional 10 minutes until the sauce thickens slightly.

Step 8

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Step 9

Season the curry with salt, black pepper, and fresh lime juice. Stir to combine.

Step 10

Garnish with chopped fresh cilantro before serving.

Step 11

Serve the creamy mushroom curry hot, with rice or naan bread as desired.

Nutrition Facts

Serving size	(1642.1g)

Amount per serving	% Daily Value*
Calories	811.6

Total Fat 44.4g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 8mg	0%
Sodium 7144.4mg	0%
Total Carbohydrate 92.8g	0%
Dietary Fiber 20.9g	0%
Total Sugars 55.8g
Protein 21.9g	0%

Vitamin D 35IU	0%
Calcium 431.7mg	0%
Iron 20.7mg	0%
Potassium 3856.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 10.2%

Carbs: 43.2%