Description
This vibrant and creamy 20-minute Indian Vegetable Curry features mushrooms, bell peppers, and aromatic spices simmered in rich coconut milk. A quick and nutritious vegan dish that offers a perfect balance of colors and flavors, ideal for an easy weeknight dinner served with rice.
Ingredients
Scale
Vegetables
- 16 oz cremini mushrooms or button mushrooms (sliced)
- 1 large bell pepper (thinly sliced into 1/2-inch long pieces)
- 1 large or 2 small jalapeno peppers (deseeded and thinly sliced for less heat)
- 1-inch piece ginger (thinly sliced)
- 1 medium shallot (thinly sliced)
- 10 cherry tomatoes (halved)
- 4 spring onions (chopped)
Spices & Seasoning
- 1 tsp black mustard seeds
- 15-20 curry leaves (optional)
- 1/4 tsp turmeric powder
- 1-2 tsp garam masala or curry powder
- 1 tsp paprika (optional)
- Salt and ground black pepper to taste
Oils & Liquids
- 1 tsp avocado oil or any neutral oil
- 1 cup canned coconut milk
- 2 tbsp lemon juice
Instructions
- Heat the Oil and Temper Spices: Warm the oil in a large saucepan over medium heat. Add the mustard seeds and let them sputter and crackle, which releases their flavor. Then add the shallots, sliced ginger, jalapeno peppers, and curry leaves if using. Season with salt and pepper and sauté for a couple of minutes until the shallots begin to soften and become fragrant.
- Add Vegetables and Sauté: Incorporate the bell peppers and sliced mushrooms into the saucepan. Sauté the mixture for 3-4 minutes until the vegetables start to soften but still retain some bite.
- Spice and Simmer with Coconut Milk: Sprinkle turmeric, garam masala, and optional paprika on the vegetables. Stir well to combine. Pour in half of the coconut milk and bring the curry to a boil over medium-high heat, then simmer for a few minutes until the veggies are cooked to your preferred tenderness.
- Finish the Curry: Add the remaining coconut milk, adjust salt if needed, and gently warm through without boiling to maintain the creaminess. Turn off the heat and stir in the lemon juice, halved cherry tomatoes, and chopped spring onions for fresh flavor and color.
- Serve: Serve the curry hot or warm alongside steamed rice for a delicious and wholesome vegan meal.
Notes
- This recipe is versatile: feel free to substitute or add other seasonal vegetables like carrots, peas, or cauliflower to suit your taste and what you have on hand.
- Deseeding the jalapenos reduces heat while maintaining flavor; adjust according to your spice preference.
- Use canned coconut milk (not carton) for a richer, creamier texture.
- The curry leaves add authentic aroma but can be omitted if unavailable.
- Pair with basmati rice or naan for a complete traditional Indian meal.
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- Sugar: 6 g
- Sodium: 23 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
