Description
This vibrant and flavorful 20-minute Indian Vegetable Curry combines cremini mushrooms, bell peppers, and jalapenos simmered in a creamy coconut milk sauce with fragrant spices like garam masala and turmeric. It’s a quick, healthy, and colorful dish perfect for a nutritious vegan dinner served with rice.
Ingredients
Scale
Vegetables
- 16 oz cremini mushrooms or button mushrooms, sliced
- 1 large bell pepper, thinly sliced into 1/2-inch long pieces
- 1 large or 2 small jalapeno peppers, deseeded if desired for less heat and thinly sliced
- 1-inch piece ginger, thinly sliced
- 1 medium shallot, thinly sliced
- 10 cherry tomatoes, halved
- 4 spring onions, chopped
Spices and Seasonings
- 1 tsp avocado oil or any neutral oil
- 1 tsp black mustard seeds
- 15-20 curry leaves (optional)
- 1/4 tsp turmeric
- 1-2 tsp garam masala or curry powder
- 1 tsp paprika (optional, for deeper color)
- Salt and ground black pepper to taste
- 2 tbsp lemon juice
Liquids
- 1 cup canned coconut milk (not from the carton)
Instructions
- Heat the oil and spices: In a large saucepan, heat 1 tsp avocado oil over medium heat. Add 1 tsp black mustard seeds and let them sputter and crackle for a few seconds. Then add the sliced shallots, ginger, jalapeno peppers, and curry leaves if using. Season with salt and ground black pepper. Sauté for 2 minutes until the shallots begin to soften.
- Add vegetables: Add the sliced bell peppers and mushrooms to the pan. Sauté for another 3-4 minutes until the vegetables soften but retain some texture.
- Add spices and coconut milk: Stir in 1/4 tsp turmeric, 1-2 tsp garam masala, and 1 tsp paprika if using. Mix well. Pour in half of the canned coconut milk and bring to a boil over medium-high heat. Cook for a couple more minutes until vegetables are cooked to your liking.
- Finish curry: Add the remaining coconut milk, adjust salt if needed and warm through gently without boiling. Turn off the heat. Stir in 2 tbsp lemon juice, halved cherry tomatoes, and chopped spring onions.
- Serve: Serve the curry hot or warm alongside steamed rice or your preferred grain.
Notes
- This curry is versatile: feel free to swap or add other seasonal vegetables to suit your tastes.
- Deseeding the jalapenos reduces heat but keeps flavor.
- The use of canned coconut milk gives the curry a rich and creamy texture; avoid carton coconut milk which is typically thinner.
- Serve with basmati rice or naan for a complete meal.
- This dish is naturally vegan and gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 187 kcal
- Sugar: 6 g
- Sodium: 23 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
