Tanzanian Inspired Mushroom Curry {Vegan}

Uuuuum, tonight is going to be a good night peeps. A very good night.  Because it is going to be mushroom curry night /movie night and date night all in one.

What that means is that I am putting the kiddoes to bed early and ignoring all the boring tasks I don’t like doing, along with all the task I actually DO like doing. All in the name of a movie with Freddy and lots and lots and lots of curry.

I don’t even know the name of the film we are watching. All I know is that I will be watching A MOVIE and eating a few helpings of this Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.

Nuff said.

Why You’ll Love Tanzanian Inspired Mushroom Curry

So I think I’ve done a good job selling you on why I am looking forward to digging into a big bowl of Tanzanian Inspired Mushroom Curry, but you’re probably wondering ‘what’s in it for me?’

Well, I think when you take a look at that big, beautiful pan of mushroom curry, it’s pretty clear what’s in it for you: a whole lot of deliciousness. But here are a few more reasons why you’ll love mushroom curry…

• It only takes about 40 mins to make. Need a quick and flavourful dinner? Tanzanian Inspired Mushroom Curry takes about 5 mins to prep and 35 mins to cook — a perfect supper when you’re short on time.
• Mushrooms are nutrient-dense. Mushrooms are like little nutrition powerhouses. It’s believed that mushrooms have immune-boosting capabilities, are high in antioxidants, and contain a good amount of several key nutrients like B2, B3, B5, and copper.
• Each serving contains fewer than 200 calories. Even with the addition of some rice, the calorie count still keeps it firmly in the ‘healthy eating recipe’ category.
• It’s a vegan recipe. There are no animal products in this mushroom curry recipe. (If you don’t need a vegan curry recipe, try my 15 Min Thai Prawn Curry.)
• It’s curry. Hellooooo, good food. If you love curry like I do, maybe you should try my egg curry recipe too.

There is a lot to love about this mushroom curry.

Want More Mushroom Curry Recipes?

Then try this Indian Spiced Mushroom Gravy.

Want More Tanzanian Recipes?

If you like this Tanzanian Inspired Mushroom Curry, try another one of my Tanzanian recipes: Tanzanian Style Mussel Curry.

Here is how to make this tasty Tanzanian Inspired Mushroom Curry. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.

Thank you for reading my Tanzanian recipes post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.

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Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Tanzanian Inspired Mushroom Curry {Vegan}! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe

5 from 1 vote

Tanzanian Inspired Mushroom Curry {Vegan}

Try this Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main

Servings: 4

Calories: 179kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 1 tbsp olive oil
• 1 large onion peeled and finely chopped
• 2 red peppers deseeded and finely chopped
• 4 cloves
• 4 cardamom pods split
• 1 cloves garlic minced
• 1 tbsp mild curry powder
• 300 g (10.5oz) chopped tomatoes
• 250 ml (1 cup) hot vegetable stock
• 150 ml (2/3 cup) coconut milk
• 300 g (10.5oz) button mushrooms cleaned and halved
• Lime juice to taste

Instructions

• Heat the olive oil in a saucepan, add the onion, peppers, cardamom pods and cloves and saute for about 8 minutes until soft.
• Stir in the garlic and curry powder and fry for 30 seconds until fragrant.
• Then mix in the chopped tomatoes and the vegetable stock, bring to the boil, reduce the heat and simmer for 15 minutes.
• Stir in the coconut milk, bring to the boil, and reduce the heat.
• Add in the mushrooms, and simmer for about 5-7 minutes until the mushrooms are cooked through.
• Season to taste with lime juice before serving garnished with herbs.

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Notes

This mushroom curry recipe first appeared in the Autumn 2016 issue of Superfood Magazine.

Nutrition

Calories: 179kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Sodium: 370mg | Potassium: 674mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2100IU | Vitamin C: 87.6mg | Calcium: 56mg | Iron: 3.4mg

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