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 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:
Instructions:
- 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.
- 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.
- 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.
- Taste the curry and adjust the salt as needed.
- Garnish with the remaining 1 tsp of finely chopped coriander leaves.
- 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 Size | 350 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 3.50g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.67g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.38mg | 31% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 4.63mg | 29% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.63mg | 70% |
| Iron, Fe 3.28mg | 30% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 580mg | 17% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.66mg | 15% |
| 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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