Mushroom Curry
A quick and creamy mushroom curry with coconut milk, tomato, and a hint of spice, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 500 g mushrooms
- 400 ml coconut milk
- 1 large tomato
- 1 medium onion
- 2 tbsp curry powder
- ¼ cup cilantro
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add 1 sliced onion and cook until soft and golden, about 5 minutes.
- 2
Add 1 chopped tomato and 2 tbsp curry powder. Cook, stirring, until tomato breaks down and spices are fragrant, about 2 minutes.
- 3
Add 500g sliced mushrooms and cook until they release liquid and start to brown, about 5 minutes.
- 4
Pour in 400ml coconut milk. Simmer until slightly thickened, about 5 minutes. Season with salt and red chili flakes if you like heat.
- 5
Stir in 0.25 cup chopped cilantro and serve hot with rice or bread.
Tools you’ll need
- large skillet
- knife
- cutting board
- wooden spoon
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