Mushroom Curry with Coconut Milk Recipe
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Jump to RecipeThis creamy Mushroom Curry with Coconut Milk recipe is a hearty and delicious meal loaded with vegetables in a creamy and slightly spicy curry sauce. Great for an easy weeknight dinner, meal prep, or to make ahead for the week!
We love enjoying this mushroom coconut curry recipe over freshly steamed jasmine rice. It’s loaded with fresh or frozen vegetables, and so simple to make!
This Mushroom Curry with Coconut Milk Recipe Is:
- Rich
- Creamy
- Bright
- Spicy (you can make less spicy, if you don’t like heat)
- Vegan
- Gluten free
- Great for using pantry staples or frozen vegetables!
Easy Weeknight Curry Recipes
This mushroom curry with coconut milk is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Coconut Ginger Curry Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Mushrooms, Onions, Carrots, Ginger Root, Zucchini, Bell Peppers
- Coconut Oil: I always keep a few jars of this organic coconut oil on hand, it’s great for cooking and baking.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Thai Green Curry Paste – I like using this Thai green curry paste, which has an amazing amount of flavor!
- Lemongrass Powder – a staple I picked up and use for every curry! It gives this dish a bright citrus-y flavor
How Do You Make This Curry with Ginger Root?
- In a large pot heat the coconut oil over low heat. Add the onion and sauté on low heat for 5 minutes.
- Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
- Serve over Jasmine rice or riced cauliflower.
More Savory Recipes with Coconut Milk
Moroccan Lentil Chickpea Stew
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Mushroom Curry with Coconut Milk
Ingredients
- 1 tablespoon coconut oil
- 1 sweet onion sliced
- 1 teaspoon turmeric
- 2 tablespoons curry paste I used green curry
- 1 tablespoon lemongrass powder
- 16 ounces mushrooms sliced
- 2 carrots slices into rounds
- 2 bell pepper sliced into strips
- 1 zucchini diced
- 1 14-ounce can coconut milk full fat
- 2 cups Vegetable Stock
- Crushed Red Pepper Flakes to taste
Instructions
- In a large pot heat the coconut oil over low heat. Add the onion, and sauté on low heat for 5 minutes.
- Add the remainder of the ingredients to the pot, stir well and bring to a boil. Reduce to a summer and cook on lot heat for 30 minutes.
- Serve over Jasmine rice or riced cauliflower.
Nutrition
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Love to cook anything with mushrooms and this is a fantastic dish
Really good