Creamy Coconut Mushroom Curry is a sweet curry recipe made with Portobello Mushrooms and is cooked in a Coconut Cream - based sauce. Serve this with fried rice or naan bread.
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
Nutrition Facts
Creamy Coconut Mushroom Curry
Amount Per Serving
Calories 33
* Percent Daily Values are based on a 2000 calorie diet.
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