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.
Mushrooms are a source of precious B vitamins and fibres.
In a skillet, sizzle with oil the mustard seeds, fenugreek seeds, chopped onions, crushed garlic, grated ginger, and sliced chillies.
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Add lentils and turmeric, cover with water, and simmer for 15 minutes.
Add chopped mushrooms, tomatoes, and coconut milk, and simmer for a further 10 minutes.
Divide the mushroom curry among bowls, garnish with coriander, and serve with rice.