Vegan Kale & Mushroom Curry

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.

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vegan kale & mushroom curry

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 IMG_3096 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. IMG_3107
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Instructions
  1. 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.
  2. 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.
  3. Add the onions, red pepper, carrots, and ginger, and cook, stirring, until everything starts to cook and is well coated with the seasonings.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

Nutrition Facts
Vegan Kale & Mushroom Curry
Amount Per Serving
Calories 343 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 506mg 21%
Potassium 1629mg 47%
Total Carbohydrates 40g 13%
Dietary Fiber 8g 32%
Sugars 9g
Protein 13g 26%
Vitamin A 762%
Vitamin C 467%
Calcium 27%
Iron 31%
* Percent Daily Values are based on a 2000 calorie diet.

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