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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 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.Servings |
servings
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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
Ingredients
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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.
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.