Sometimes the best meals come out of just throwing a few (or several) things in the kitchen together. The coconut milk and cashew butter in this make it an awesome vegan comfort dinner that can satiate and warm up a kitchen against any full dairy meal.
(scroll down for interactive, printable recipe card, grocery list and more!)
16 oz. fresh hearty mushrooms like crimini, left whole or cut into
large pieces
2 tsp. chili powder
1 1/2 tsp. curry
powder
1 1/2 tsp. garam masala
1 tsp. smoked paprika
1 tsp. cumin
1/4 tsp. red pepper flakes
1 shallot,
chopped
1 clove garlic, chopped
1
tbsp. coconut oil
1 onion, diced
1 red bell pepper,
diced
1 tsp. grated fresh ginger, or dried ginger
3
medium carrots, cut into 1/2″ – 1″ pieces
2 1/2 cups
vegetable broth
1 can coconut milk
2 tbsp. cashew
butter
1-2 limes, juiced (to taste)
3 cups fresh kale,
de-stemmed and chopped (feel free to substitute spinach or other
greens)
Salt & pepper to taste
Heat the coconut oil in a large sauce pan and sauté the mushroom until they are brown and tender. Remove the mushrooms onto a paper towel using a slotted spoon. At low to medium heat, add all the spices, garlic, and shallots to the oil and cook for a minute until they start to become aromatic. Add the onions, red pepper, carrots, and ginger, and cook, stirring, until everything starts to cook and is well coated with the seasonings. Add the vegetable broth, bring to a boil, then lower to a rolling simmer. Simmer mixture until the carrots become very soft, about 20-30 minutes. Using and emersion blender, or a conventional blender, puree the mixture until it is smooth. If you use a conventional blender you will need to do it in safe batches and be careful when turning on the blender as the hot liquid will cause combustion. Start at low speed.
Return the pureed mixture to the stove, bring back up to a rolling simmer, and add the mushrooms, cashew butter, coconut milk, and lime juice. Simmer for another 10 minutes until it becomes a silky, well blended sauce. Add the kale or greens and mix just until the greens are wilted. Taste for salt and pepper. Serve with aromatic rice or for a complete protein profile, serve with some cooked quinoa.
Vegan Kale & Mushroom Curry
Ingredients
- 16 oz fresh hearty mushrooms like crimini left whole or cut into large pieces
- 2 tsp. chili powder
- 1 1/2 tsp. curry powder
- 1 1/2 tsp. garam masala
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/4 tsp. red pepper flakes
- 1 clove shallot chopped
- 1 clove garlic chopped
- 1 tbsp. coconut oil
- 1 onion diced
- 1 red bell pepper diced
- 1 tsp. grated fresh ginger or dried ginger
- 3 medium carrots cut into 1/2" - 1" pieces
- 2 1/2 cups vegetable broth
- 1 can coconut milk
- 2 tbsp. cashew butter
- 1 limes juiced (more for desired taste)
- 3 cups fresh kale de-stemmed and chopped (feel free to substitute spinach or other greens)
- Salt & pepper to taste
Instructions
- Heat the coconut oil in a large sauce pan and sauté the mushroom until they are brown and tender. Remove the mushrooms onto a paper towel using a slotted spoon.
- At low to medium heat, add all the spices, garlic, and shallots to the oil and cook for a minute until they start to become aromatic.
- Add the onions, red pepper, carrots, and ginger, and cook, stirring, until everything starts to cook and is well coated with the seasonings.
- Add the vegetable broth, bring to a boil, then lower to a rolling simmer. Simmer mixture until the carrots become very soft, about 20-30 minutes.
- Using and emersion blender, or a conventional blender, puree the mixture until it is smooth. If you use a conventional blender you will need to do it in safe batches and be careful when turning on the blender as the hot liquid will cause combustion. Start at low speed.
- Return the pureed mixture to the stove, bring back up to a rolling simmer, and add the mushrooms, cashew butter, coconut milk, and lime juice. Simmer for another 10 minutes until it becomes a silky, well blended sauce.
- Add the kale or greens and mix just until the greens are wilted. Taste for salt and pepper. Serve with aromatic rice or for a complete protein profile, serve with some cooked quinoa.