Coconut Mushroom Curry

Serves 2

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  • 120g Brown rice, rinsed and drained
  • 1 tbsp Coconut oil
  • 160g Oyster mushrooms, ripped
  • 1 White onion, chopped
  • 2 Garlic cloves, crushed
  • 1 inch Piece of ginger grated
  • 1 Bay leaf
  • 1 tbsp Tomato puree
  • 1 tbsp Curry powder
  • 160g Sweet potato, chunks
  • 1 x 400g Can of coconut milk
  • 150ml Water or stock
  • 160g Green beans, roughly chopped
  • Handful of coriander, roughly chopped
  • 1 fresh Red chilli, sliced (optional)

Put a pan of water on to boil and cook the rice as per the packet instruction.

Meanwhile, heat the coconut oil in a large casserole dish or pan. Add the mushrooms and sauté for 5-7 minutes, or until coloured. Remove from the pan with a slotted spoon and set aside. 

Add the onion to the pan, plus a little extra coconut oil if needed, and cook for 5 minutes or until starting to soften. Add the garlic, ginger and bay leaf and cook for a further 3 minutes. 

Stir in the tomato puree and curry powder, then add the sweet potato, coconut milk and 150ml water or stock. Bring to a simmer and cook for 5 minutes, or until the sweet potato is starting to soften. Add the green beans and simmer for a further 10 minutes until cooked through. Stir in the mushrooms for the last 2 minutes of cooking.

Remove from the heat and stir through the coriander. Divide between two bowls and serve with rice and fresh chilli.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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