Tanzanian Inspired Mushroom Curry {Vegan}
Try this Tanzanian inspired mushroom curry, heaped high on some rice with a side helping of chutney.
Servings 4
Calories 179kcal
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.
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