Mushroom Red Curry
This is the best vegan mushroom curry recipe that is easy to make, and ready in just 20 minutes! It’s healthy, creamy, so delicious, and can easily be made dairy-free gluten-free, and nut-free, too! Serve this creamy mushroom curry over rice.
2-3 Tsp Olive Oil
2 Cups Sliced Mushroom
1/2 Cup Tomato Sauce
2 Tsp Tomato Paste
1/2 Cup coconut milk
1 Cup Mix of Chopped Onion & Bell Pepper
1/2 Chili Pepper
Salt & Pepper
How to Make
Add oil into a pan, heat in medium heat.
Saute onion, bell pepper, and chili flakes.
Add in sliced mushrooms.
Cooked for 4 minutes or until reduced half in size.
Reduce the heat to low to medium.
Add in all the spices. Salt & pepper to taste. Sprinkle chili and turmeric. Add in chili flakes.
At this point, add in tomato paste and tomato sauce.
Cook for 1 minute.
Add in Coconut milk.
Optional: For a much thicker red color add a spoonful of tomato paste.
Cook until the sauce bubble up at the edges and the mixture becomes thick.
Taste the mixture and adjust the spice level.
Optional- Add-in few drop of lime juice at the end
Mushroom- I used Portabello mushroom. Feel free to use the mushroom variety you have available or a combination of your favorites. I suggest to chop or slice them thinly, so it's easier to cook them evenly.
Cream- Use thick coconut milk
Store- Leftover curry can be kept in the fridge for a few days