Vegan mushroom curry with rice
This vegan mushroom curry features earthy mushrooms and creamy cashews, spiced with garlic, ginger, and a mix of aromatic spices. Served with fluffy white rice, it's a hearty and satisfying meal.
Cook time 20 min
Prep time 10 min
Ingredients:
3 cups mushrooms2 onions
2 tomatoes
1/3 cup cashew
2 garlic cloves
1 tbsp ginger root
1/2 tsp chili powder
1/8 tsp ground cumin
1 tsp coriander leaves
1/8 tsp cinnamon
1 tbsp olive oil
1 tsp coriander leaves
2 cups water
1 cup white rice
1 dash salt
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.
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.
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.
Vegan mushroom curry with rice FAQ:
The rice should be simmered for about 15-20 minutes. After cooking, let it sit covered for an additional 5 minutes before fluffing.
Mushrooms are done when they are tender and have released their moisture. This typically takes about 5-7 minutes when cooked over medium heat.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before consuming.
You can use soaked silken tofu or sunflower seeds as a substitute for cashews for a similar creamy texture, though the flavor may vary slightly.
Yes, this recipe is naturally gluten-free as it contains no wheat products. Just ensure the spices used are certified gluten-free.
Cooking 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.
Nutrition Facts
4 ServingsCalories 290kcal
Protein 8g
Carbohydrates 50g
Fiber 3.50g
Sugar 7g
Fat 9g
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