Mushroom Curry with Coconut Rice

Name: Mushroom Curry with Coconut Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; 2 cloves garlic, minced; 8 oz mixed mushrooms (cremini, shiitake, oyster, etc.), sliced; 16 ounces can of diced tomatoes, undrained; 12 ounces can light coconut milk; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1/2 teaspoon garam masala; 1 cup cooked brown rice (microwave a package while cooking the curry); Salt and pepper to taste; Fresh cilantro, chopped (optional)

5 steps

Prep:5minCook:15min

This recipe for Mushroom Curry with Coconut Rice is a quick and easy meal to prepare. Ready to serve in only 20 minutes.

Updated at: Thu, 18 Jan 2024 22:07:54 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories187.9 kcal (9%)

Total Fat10.3 g (15%)

Carbs21.8 g (8%)

Sugars1.6 g (2%)

Protein4.3 g (9%)

Sodium347.3 mg (17%)

Fiber2.9 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

0.5onion

chopped

2cloves garlic

minced

8 ozmixed mushrooms

cremini, shiitake, oyster, etc, sliced

16 ouncesdiced tomatoes

can, undrained

12 ouncescan light coconut milk

1 tablespooncurry powder

1 teaspoonground turmeric

½ teaspoongaram masala

1 cupbrown rice

cooked, microwave a package while cooking the curry

Instructions

Step 1

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened about 5 minutes. Stir in garlic and cook for 30 seconds.

Step 2

Add sliced mushrooms and cook until slightly browned, about 5 minutes.

Step 3

Stir in diced tomatoes, coconut milk, curry powder, turmeric, and garam masala. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Step 4

Season with salt and pepper to taste. Stir in cooked brown rice and heat through.

Step 5

Garnish with fresh cilantro (optional) and serve immediately.