COCONUT MUSHROOM CURRY
Easy Vegan/Vegetarian coconut based Indian curry. Eat this when you're feeling sad or cold. You can eat this with rice, bread, chapati, naan, or alone.
Spice Level: 🌶🌶🌶/5*
Prep Time: 15 min
Cooking time: 25 min
* My spice tolerance is high so don't blame me if this is too spicy for you Add salt to your tasting
4 Tablespoons Olive Oil (You can use less)
6 Cloves Garlic
1 Medium Onion
16 Ounces Mushrooms (Whichever type you want, we don't discriminate)
4 Thai Chillies
1/2 Teaspoon Chilli Powder
1 Teaspoon Turmeric Powder
3 Teaspoon Coriander Powder
1/2 Can Coconut Milk
Salt (to your tasting)
Coat the mushrooms in the tumeric. Let it sit.
Heat the oil on high-heat. Once hot add the onions and garlic.
Once the onions and garlic start to give off a good smell, add the chilli powder, green chilli, and coriander to the onion mixture. Let cook for 3 minutes on low-heat.
Add in the turmeric coated mushrooms. Cook until the mushrooms have reduced in size on medium-heat. About 5-7 minutes.
Add the coconut milk and stir. If you like tangy flavors, feel free to add some lemon in there.