Mushroom Curry with Coconut Milk
Kelly Jensen
This creamy Mushroom Curry with coconut milk recipe is a sweet and delicious meal packed with vegetables in a creamy and slightly spicy curry sauce. Great for meal prep or to make ahead! We love enjoying this mushroom coconut curry recipe over freshly steamed jasmine rice.
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 190 kcal
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
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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.
Calories: 190 kcal Carbohydrates: 16 g Protein: 2 g Fat: 3 g Saturated Fat: 2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 20 mg Potassium: 354 mg Fiber: 3 g Sugar: 12 g Vitamin A: 6087 IU Vitamin C: 80 mg Calcium: 32 mg Iron: 1 mg
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