20-minute Best Vegetable Curry

HOLY COW! VEGAN RECIPES(3)
Lavonne Atchley: "I think it could have used more heat. I used hot…" Read More
16Ingredients
40Minutes
230Calories

Ingredients

US|METRIC
  • 16 ounces crimini mushrooms (or button, sliced)
  • 1 bell pepper (large, thinly sliced into 1/2-inch long pieces)
  • 1 jalapeno peppers (large or 2 small, deseeded, if you want less heat, and thinly sliced)
  • 1 inch ginger (piece, thinly sliced)
  • 1 shallot (medium, thinly sliced)
  • 1 teaspoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 20 curry leaves (optional)
  • 1/4 teaspoon turmeric
  • 2 teaspoons Garam Masala
  • 1 teaspoon paprika (optional, but adds a deeper color)
  • 1 cup coconut milk (canned, not from the carton)
  • salt and ground black pepper (to taste)
  • 2 tablespoons lemon juice
  • 10 cherry tomatoes (halved, or regular tomatoes are fine)
  • 4 spring onions (chopped)
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    NutritionView More

    230Calories
    Sodium1% DV25mg
    Fat25% DV16g
    Protein14% DV7g
    Carbs7% DV20g
    Fiber20% DV5g
    Calories230Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat13g65%
    Trans Fat0g
    Cholesterol
    Sodium25mg1%
    Potassium1030mg29%
    Protein7g14%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A30%
    Vitamin C70%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Lavonne Atchley 7 months ago
    I think it could have used more heat. I used hot paprika and red chili. Very good though.
    Very good, enjoyed by non vegan other half too 👍
    YumChef a year ago
    A versatile curry good for using up whatever's in the fridge. A pleasantly different flavour profile.

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