Vegan mushroom curry with rice

Savor the flavors of this hearty vegan mushroom curry with rice. Made with fresh mushrooms, ripe tomatoes, aromatic onions, garlic, ginger, and a blend of spices including chili powder, cumin, and cinnamon. Perfectly paired with fluffy white rice and garnished with coriander leaves, this plant-based dish is both nutritious and delicious. Enjoy a comforting, wholesome meal that's quick and easy to prepare!

  • 30 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 15 Ingredients

Vegan mushroom curry with rice

Vegan Mushroom Curry with Rice is a delicious and hearty dish that combines the earthiness of mushrooms with the creaminess of cashews. This curry is perfectly spiced with aromatic garlic, ginger, and a blend of comforting spices like cinnamon and cumin. Paired with fluffy white rice, it's a wholesome meal that is sure to please vegans and non-vegans alike.

Ingredients:

3 cups mushrooms
210g
2 onions
220g
2 tomatoes
250g
1/3 cup cashew
45g
2 garlic cloves
6g
1 tbsp ginger root
6g
1/2 tsp chili powder
1.30g
1/8 tsp ground cumin
0.36g
1 tsp coriander leaves
1g
1/8 tsp cinnamon
0.31g
1 tbsp olive oil
14g
1 tsp coriander leaves
1g
2 cups water
470g
1 cup white rice
180g
1 dash salt
0.40g

Instructions:

1. Preparation:
- Soak the cashews in water for at least 15 minutes. Drain and set aside.
- Rinse the rice under cold water until the water runs clear. Set aside.
2. Cooking the Rice:
- In a medium pot, bring 1 cup of water to a boil. Add the rice and a pinch of salt.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
3. Making the Curry:
- In a large pan, heat the olive oil over medium heat.
- Add the onions and sauté until they turn translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
- Add the sliced mushrooms and cook until they start to soften, about 5-7 minutes.
- Stir in the chopped tomatoes and cook until they break down and form a sauce, about 5 minutes.
- Add the soaked cashews, chili powder, ground cumin, cinnamon, and 1 tsp of coriander leaves. Stir well to combine.
- Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the mushrooms are tender and the flavors meld together.
4. Final Touches:
- Taste the curry and adjust the salt as needed.
- Garnish with the remaining 1 tsp of finely chopped coriander leaves.
5. Serve:
- Serve the savory mushroom curry over a bed of fluffy rice.

Tips:

- For a richer flavor, toast the cashews lightly in a dry pan before adding them to the curry.

- If you prefer a thicker curry, simmer it for a bit longer to reduce the liquid.

- Feel free to add other vegetables such as spinach, bell peppers, or peas to add more variety and nutrition.

- If you're not a fan of white rice, you can substitute it with brown rice or quinoa for a healthier option.

- Adjust the spices to your taste. If you like it spicier, add a bit more chili powder or even some fresh chopped chilies.

Enjoy your Vegan Mushroom Curry with Rice! This dish is a wonderful example of how plant-based ingredients can come together to create a flavorful and satisfying meal. Whether you're looking for a weeknight dinner or a special dish to impress guests, this recipe is sure to become a favorite. Don't forget to garnish with fresh coriander leaves for an extra burst of flavor.

Nutrition Facts
Serving Size350 grams
Energy
Calories 290kcal14%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 50g15%
Fiber 3.50g9%
Sugar 7g7%
Fat
Fat 9g11%
Saturated 1.67g6%
Cholesterol 0.00mg-
Vitamins
Vitamin A 33ug4%
Choline 27mg5%
Vitamin B1 0.38mg31%
Vitamin B2 0.31mg24%
Vitamin B3 4.63mg29%
Vitamin B6 0.29mg17%
Vitamin B9 150ug38%
Vitamin B12 0.02ug1%
Vitamin C 14mg16%
Vitamin E 0.65mg4%
Vitamin K 11ug9%
Minerals
Calcium, Ca 55mg4%
Copper, Cu 0.63mg70%
Iron, Fe 3.28mg30%
Magnesium, Mg 60mg15%
Phosphorus, P 200mg16%
Potassium, K 580mg17%
Selenium, Se 20ug35%
Sodium, Na 60mg4%
Zinc, Zn 1.66mg15%
Water
Water 280g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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