Creamy Coconut Mushroom Curry - A tasty, healthy, and lip-smackingly delicious Mushroom recipe that will create a lasting food memory in your life.
This is an extremely easy recipe with Mushroom where you just have to add chopped mushrooms in a pan with spices. Later you top it off with some desiccated coconuts and some coconut milk. All goes in the goodness of this easy peasy Mushroom recipe. Also try my Creamy Garlic Parmesan Mushrooms (Low Carb)
or Sriracha Balsamic Glazed Mushrooms
or Cream Cheese Stuffed Mushrooms
So, I had got mushrooms at home and I wanted to make something out of them. But, you know what, I was running out of ideas. I have already made garlic mushrooms I had also had Garlic Mushroom Risotto just yesterday. What should I make today?
I wanted to create a recipe that would create a blast of flavors for my taste buds. I wanted to make something that I could only imagine. So, fortunately enough I found one small coconut in my fridge. After I broke it open and grated it out, I was so happy to see it. I really like the smell of desiccated coconut.
Do you know what is my favorite memory of coconut? Well, earlier when my mom used to make any recipe with coconut she used to give it to me with some sugar sprinkled on top. Even today when I think of that, I get a huge smile on my face. Anyhow so I quickly grated my coconut and I was really excited to use it in my mushroom recipe. I had earlier used coconut for my Coconut Chicken Curry and it was mind-blowingly awesome. Today I wanted to re-create something like that but with mushroom.
Seriously, there is something so pure, so appetizing, so fresh about coconut. Especially freshly desiccated coconut. Whenever I see them I just keep thinking of recipes to use it up. And, fortunately enough today I have a recipe in my mind. I am 100% sure that it will turn out excellent.
So, Let's quickly make Creamy Coconut Mushroom Curry
First, let's turn the heat on and keep a pan overheat. In the pan, we'll add some vegetable oil. You can use canola oil or olive oil in case you don't want to use vegetable oil.
In the oil, we add our spices. I love this part. Imagine all flavorful spices from different parts of the world coming together on one pan to create magic. We start with cumin, then dried red chili (yes we love spicy), cinnamon sticks, and some cardamom for that extra bit of sweetness in our recipe. As the cumin begins to sizzle we stir it a little and add our chopped garlic cloves, grated ginger, and finely chopped onions. Make sure you add them in the order that I have added.
Now, what kind of food is complete without seasoning. So, let's add Salt and Pepper. Along with that, I have added Turmeric Powder for that little touch of yellowness in my recipe. Cumin Powder for that tad bit of zing and some brown sugar. (You know how I love a little sweetness in all my recipes.) Saute the powdered spices real nice.
Let the garlic, onions, ginger mix with the cumin, cardamom, cinnamon, and red chili and all other powdered spices and in the meantime, we can lightly wash and chop our mushrooms. I have used portobello mushrooms here.
While washing the mushrooms keep in mind that you do not have to over wash them. Just wash lightly so that the dirt is removed and then dry it out with a paper towel.
When you see the onions getting brown, then add your chopped mushrooms. Ok! One more thing. I have just chopped my mushrooms from the middle. No small pieces. Just one single cut from the top across the center. That's it. I love the bite of the mushrooms while I have them. What's the point in chopping them like onions?
So mix the mushrooms with your spicy, curry gravy and let the spices bond with the freshly added mushrooms on the pan. But do not overcook. May be lightly stirring it for about a minute. That's it.
Now, comes the best part. Adding the hero of our today's recipe - our beloved friend desiccated coconut along with some coconut milk. To be honest, I was earnestly waiting for this part. And, now I am waiting for the part when I get to taste it.
Let's mix our coconut with the other ingredients and let it simmer for about a minute or two. You can add some water if you want a curry but I prefer it a little dry.
Lastly, top it off with some dried fenugreek leaves. I love the smell of dried fenugreek leaves. It's so amazing. It's just so good. Well, if you want you can add cilantro as well. And, you are done! Your Creamy Coconut Mushroom Curry is ready! Yay! Dig in.
Is Desiccated Coconut the same as Shredded Coconut?
Well, yes of course. It's just a little play of words my friend. Both are absolutely the same. So, grab that box of shredded coconut or desiccated coconut and get started with the recipe right away.
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Creamy Coconut Mushroom Curry
INGREDIENTS
Whole Spices for Tempering the Oil
- 1 tablespoon Vegetable Oil
- 1 teaspoon Cumin
- 1 Piece Dried Red Chili
- 1 teaspoon Cinnamon
- 2 Pods Green Cardamom
For the sauce
- 1 tablespoon Garlic
- 1 tablespoon Ginger
- 1 Cup Red Onions
- 1 teaspoon Turmeric Powder
- 1 tablespoon Salt
- ½ teaspoon Cumin Powder
- 1 tablespoon Brown Sugar
- 1 teaspoon Black Pepper Powder
- 1 Cup Mushrooms
- ½ Cup Shredded Coconuts
- ½ Cup Coconut Milk
- 1 Pinch Dried Fenugreek Leaves
INSTRUCTIONS
- Heat oil in a Sauce Pan, add the whole spices and cook on low flame until fragrant
- Next, add the chopped garlic and onions and cook until the onions turn translucent. Add the spices, salt, pepper, and sugar and stir until all gets well combined.
- Add the chopped Mushrooms and stir well.
- Add the shredded Coconut and Coconut milk. Mix well.
- Sprinkle some dry fenugreek leaves and fresh cream. Serve with fried rice or naan bread.
Video
Notes
- Coconut milk will be thick. Do not worry. As you mix it, it'll melt and combine with your Mushrooms.
- This will be a sweet curry. If you want it spicy, add Cayenne Pepper or Smoked Paprika.
- Dried Fenugreek Leaves can be found in spice rack in International counters. However, if you are not able to find it, use Fenugreek Seeds while tempering the oil with other spices. However, use only a pinch of it as more of it can give your curry a bitter taste.
- If you do not have shredded coconut, you can use coarsely crushed Pecans as a replacement. It'll give a nutty flavor to your curry.
- All the whole spices like Dried Cumin, Green Cardamom Pods, and Cinnamon sticks can be found in grocery stores easily.
Nutrition
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