How to make Kerala-Style Mushroom Curry

BY FOODACIOUSLY

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Inspired to the Keralan Indian cuisine, this hearty curry dish is prepared with lentils, creamy coconut broth, and tomatoes, all spiced with chillies, turmeric, and fenugreek.

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In just 290 calories per bowl, this recipe is vegan and packed with fibres.

quick
dairyfree
glutenfree
vegan
lowfat
fibrerich
Did you know?

Mushrooms are a source of precious B vitamins and fibres.

Step 1

In a skillet, sizzle with oil the mustard seeds, fenugreek seeds, chopped onions, crushed garlic, grated ginger, and sliced chillies.

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Step 2

Add lentils and turmeric, cover with water, and simmer for 15 minutes.

Step 3

Add chopped mushrooms, tomatoes, and coconut milk, and simmer for a further 10 minutes.

Step 4

Divide the mushroom curry among bowls, garnish with coriander, and serve with rice.

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