RECIPE STORY

Kerala-Style Mushroom Curry

by

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.

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

Health

Time

30m

Cost

Nutrients

277 kcal

Carbs 33 grams

Sugars 8 grams

Total Fats 11 grams

Saturates 7 grams

Fibers 11 grams

Proteins 14 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Mustard

Servings

4

Did you know?

Mushrooms are a source of precious B vitamins and fibres.

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Step 1

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

Ingredients List

Rapeseed Oil1tbsp
Mustard Seeds1tsp
Fenugreek Seeds1tsp
Red Onion1
Garlic Clove2
Fresh Ginger Root1tsp
Fresh Green Chillies4
Dry Brown Lentils180g
Turmeric1tsp
Mushrooms (King Oyster)300g
Tomatoes4
Coconut Milk180mL
Step 2

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

Ingredients List

Rapeseed Oil1tbsp
Mustard Seeds1tsp
Fenugreek Seeds1tsp
Red Onion1
Garlic Clove2
Fresh Ginger Root1tsp
Fresh Green Chillies4
Dry Brown Lentils180g
Turmeric1tsp
Mushrooms (King Oyster)300g
Tomatoes4
Coconut Milk180mL
Step 3

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

Ingredients List

Rapeseed Oil1tbsp
Mustard Seeds1tsp
Fenugreek Seeds1tsp
Red Onion1
Garlic Clove2
Fresh Ginger Root1tsp
Fresh Green Chillies4
Dry Brown Lentils180g
Turmeric1tsp
Mushrooms (King Oyster)300g
Tomatoes4
Coconut Milk180mL
Step 4

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

Ingredients List

Rapeseed Oil1tbsp
Mustard Seeds1tsp
Fenugreek Seeds1tsp
Red Onion1
Garlic Clove2
Fresh Ginger Root1tsp
Fresh Green Chillies4
Dry Brown Lentils180g
Turmeric1tsp
Mushrooms (King Oyster)300g
Tomatoes4
Coconut Milk180mL

MEAL PLAN

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