Description
This vibrant 20-minute Indian Vegetable Curry combines cremini mushrooms, bell peppers, and jalapeños simmered in a fragrant blend of spices and creamy coconut milk. It’s a colorful, flavorful, and nutritious vegan-friendly dish perfect for a quick weeknight 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 and thinly sliced
- 1-inch piece ginger, thinly sliced
- 1 medium shallot, thinly sliced
- 10 cherry tomatoes, halved
- 4 spring onions, chopped
Spices and Seasoning
- 1 tsp black mustard seeds
- 15-20 curry leaves (optional)
- 1/4 tsp turmeric powder
- 1-2 tsp garam masala or curry powder
- 1 tsp paprika (optional)
- Salt and ground black pepper to taste
Others
- 1 tsp avocado oil or any neutral oil
- 1 cup canned coconut milk (not from carton)
- 2 tbsp lemon juice
Instructions
- Heat Oil and Toast Spices: Heat the oil in a large saucepan over medium heat. Add the black mustard seeds and let them sputter and crackle, releasing their aroma. Then add the shallots, sliced ginger, jalapenos, and curry leaves if using. Season lightly with salt and pepper. Sauté for 2-3 minutes until the shallots begin to soften and become translucent.
- Add Vegetables: Add the sliced bell peppers and mushrooms to the pan. Continue to sauté for another 3 to 4 minutes until the vegetables soften slightly but still retain some texture.
- Spice Mix and Coconut Milk: Stir in the turmeric, garam masala, and paprika if using. Mix thoroughly to coat the vegetables in the spices. Pour in half of the coconut milk, increase the heat to medium-high, and bring the mixture to a gentle boil. Let it cook for 2-3 minutes until the vegetables reach your desired tenderness.
- Finish Cooking: Add the remaining coconut milk and adjust salt if needed. Warm the curry through on low heat without letting it boil to preserve the creaminess.
- Add Fresh Ingredients and Serve: Turn off the heat. Stir in the fresh lemon juice, cherry tomatoes, and chopped spring onions. Serve the curry hot or warm, ideally with steamed rice for a complete meal.
Notes
- This curry is versatile—feel free to mix and match your favorite veggies to add different colors and textures.
- Deseeding the jalapenos reduces heat, making it suitable for milder palates.
- Curry leaves add authentic flavor but are optional if unavailable.
- Using canned coconut milk ensures a rich, creamy consistency.
- Serve with basmati rice or naan for a filling meal.
- This recipe is naturally vegan and gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 187
- 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
