Vegan Mushroom Curry
1 serving of vegan mushroom curry contains 312 Calories. The macronutrient breakdown is 64% carbs, 26% fat, and 10% protein. This is a good source of protein (15% of your Daily Value), potassium (12% of your Daily Value), and iron (44% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
Ingredients
Directions
- Cook rice in a rice cooker or stovetop according to package directions. While rice is cooking, begin making Mushroom Curry by soaking the cashew nuts in half a glass of warm water for 5- 10 minutes. Grind the cashews to a fine paste using a blender, food processor, or mortal and pestle. Set the cashew paste aside.
- Place a wok or fying pan on medium heat. Add 1/3 of oil in pan. Stir fry the mushrooms for 2-3 minutes. Set the mushrooms aside.
- Add remaining oil into pan. Add the chopped onions and and fry till they become browned. Grate in the minced ginger and garlic and saute till the raw smell disappears, careful not to burn. Add the tomatoes & red chili powder. Saute till the tomatoes till they become soft and pulpy. Add salt to taste and mix well.
- At this stage, add the cashew paste. Saute it for 2-3 minutes. Add water to get the desired consistency. Let the onion tomato and cashew gravy simmer for 3-4 minutes.
- Finally add the cooked mushrooms and remaining spices. Stir well. Let it simmer for 1-2 minutes. Adjust salt to taste.
- Serve curry on top of rice. Enjoy!
Nutrition Facts
For 1 serving of vegan mushroom curry (352g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 312 | |
| Fats | 9g | 12% |
| Saturated fats | 1g | 7% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 60mg | 3% |
| Carbs | 51g | 18% |
| Net carbs | 47g | |
| Fiber | 3g | 12% |
| Sugar | 6g | |
| Protein | 8g | |
| Calcium | 44mg | 4% |
| Iron | 4mg | 44% |
| Potassium | 544mg | 12% |
| Vitamin D | 0.1μg | 1% |
| Vitamins and Minerals | ||
| Alpha carotene | 69μg | |
| Beta carotene | 336μg | |
| Caffeine | 0mg | |
| Choline | 20mg | 4% |
| Copper | 1mg | 67% |
| Fluoride | 2μg | |
| Folate (B9) | 139μg | 35% |
| Lycopene | 1582μg | |
| Magnesium | 64mg | 15% |
| Manganese | 1mg | 38% |
| Niacin | 4mg | 28% |
| Pantothenic acid | 1mg | 30% |
| Phosphorus | 201mg | 29% |
| Retinol | 0μg | |
| Riboflavin (B2) | 0.2mg | 19% |
| Selenium | 15μg | 27% |
| Theobromine | 0mg | |
| Thiamine | 0.4mg | 35% |
| Vitamin A IU | 628IU | |
| Vitamin A | 32μg | 4% |
| Vitamin B12 | 0μg | 1% |
| Vitamin B6 | 0.3mg | 24% |
| Vitamin C | 14mg | 16% |
| Vitamin D IU | 4IU | |
| Vitamin D2 | 0.1μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 1mg | 7% |
| Vitamin K | 12μg | 10% |
| Zinc | 2mg | 15% |
| Sugars | ||
| Sugar | 6g | |
| Sucrose | 1g | |
| Glucose | 3g | |
| Fructose | 2g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 3g | |
| Fats | ||
| Saturated fats | 1g | 7% |
| Monounsaturated fats | 5g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.4g | |
| Arginine | 1g | |
| Aspartic acid | 1g | |
| Cystine | 0.1g | |
| Glutamic acid | 2g | |
| Glycine | 0.3g | |
| Histidine | 0.1g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.3g | |
| Leucine | 1g | |
| Lysine | 0.3g | |
| Methionine | 0.1g | |
| Phenylalanine | 0.3g | |
| Proline | 0.3g | |
| Serine | 0.3g | |
| Threonine | 0.2g | |
| Tryptophan | 0.1g | |
| Tyrosine | 0.2g | |
| Valine | 0.5g | |
