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mushroom curry with coconut milk recipe healthy vegan vegetarian curry with mushrooms and curry paste recipes

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.
5 from 3 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine Thai
Servings 6 servings
Calories 190 kcal

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: 190kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 354mgFiber: 3gSugar: 12gVitamin A: 6087IUVitamin C: 80mgCalcium: 32mgIron: 1mg
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