Nut-Free Creamy Mushroom Curry

Indulge in the rich, velvety flavors of this Nut-Free Creamy Mushroom Curry—a comforting plant-based dish that’s perfect for weeknight dinners or cozy gatherings. This recipe combines tender mushrooms, aromatic spices like garam masala and turmeric, and creamy coconut milk to create a flavorful curry that's entirely free of nuts, making it ideal for those with allergies. Fresh spinach adds a burst of color and nutrients, while a splash of lemon juice brightens the dish beautifully. Simmered to perfection in just 30 minutes, this curry pairs wonderfully with steamed basmati rice or fluffy naan bread, making it a deliciously satisfying, gluten-free, and dairy-free option the whole family will love. Garnished with fresh cilantro and packed with wholesome ingredients, this mushroom curry is a quick and easy way to bring restaurant-quality flavors to your table!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Mushrooms
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 1 tablespoon, minced Fresh ginger
• 2 teaspoons Ground coriander
• 1.5 teaspoons Ground cumin
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper
• 400 ml Canned coconut milk
• 250 ml Vegetable broth
• 100 grams Fresh spinach
• 1 teaspoon, or to taste Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped for garnish Fresh cilantro

Directions

Step 1

Clean the mushrooms with a damp cloth and slice them into thick pieces.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Add the finely chopped onion and sauté for 3-5 minutes until translucent.

Step 4

Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 5

Add the ground coriander, cumin, turmeric, garam masala, and cayenne pepper, stirring constantly for 1 minute to release the spices' aromas.

Step 6

Add the sliced mushrooms to the pan, stirring to coat them in the spices. Cook for 5-7 minutes until the mushrooms start to soften.

Step 7

Pour in the coconut milk and vegetable broth, stirring well. Bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low and let the curry simmer uncovered for 15 minutes, allowing it to thicken slightly.

Step 9

Add the fresh spinach leaves, stirring until they wilt into the curry.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

Stir in the lemon juice, adjusting seasoning if necessary.

Step 12

Remove from heat and garnish with freshly chopped cilantro before serving.

Step 13

Serve the curry hot with steamed rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	1491.3 grams (1491.3g)

Amount per serving	% Daily Value*
Calories	1794

Total Fat 150.40g	193%
Saturated Fat 112.00g	560%
Polyunsaturated Fat 9.50g
Cholesterol 0mg	0%
Sodium 3850mg	167%
Total Carbohydrate 97.70g	36%
Dietary Fiber 18.30g	65%
Total Sugars 35.90g
Protein 37.30g	75%

Vitamin D 0IU	0%
Calcium 366mg	28%
Iron 26mg	147%
Potassium 4385mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 7.9%

Carbs: 20.6%