Mushroom Curry with Coconut Milk
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.
Servings: 6 servings
Calories: 190kcal
Cost: $1
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
Calories: 190kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 354mg | Fiber: 3g | Sugar: 12g | Vitamin A: 6087IU | Vitamin C: 80mg | Calcium: 32mg | Iron: 1mg