Name: Vegan Mushroom and Sweet Potato Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated; 2 medium sweet potatoes, peeled and diced; 2 cups mushrooms, sliced; 1 can (14 oz) coconut milk; 1 can (14 oz) diced tomatoes; 1 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1/2 tsp chili powder; Salt and pepper, to taste; 1/2 cup vegetable broth or water; Fresh cilantro, for garnish

This hearty Vegan Mushroom and Sweet Potato Curry is a flavorful, nutrient-packed dish that combines earthy mushrooms with sweet potatoes and rich, fragrant spices. The curry is creamy, made with coconut milk, and gets its depth of flavor from garlic, ginger, and turmeric. This dish is naturally vegan and gluten-free, making it perfect for anyone following a plant-based or allergen-friendly diet. Serve it with steamed rice or flatbreads for a complete, satisfying meal.

Recipe Tips and Tricks:

Use firm, fresh mushrooms for better texture in the curry.
Add extra spinach for a boost of greens.
For a spicy kick, add more chili or cayenne pepper.
Adjust the consistency of the curry by adding more or less coconut milk.
Pair with basmati rice or naan for an authentic meal.

Yield: 4 servings

Vegan Mushroom and Sweet Potato Curry

A comforting, creamy vegan curry with mushrooms, sweet potatoes, and rich spices.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 medium sweet potatoes, peeled and diced
2 cups mushrooms, sliced
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
1/2 cup vegetable broth or water
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in the sweet potatoes and cook for about 5 minutes, stirring occasionally.
Add the mushrooms, curry powder, turmeric, cumin, and chili powder. Cook for another 5 minutes.
Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir to combine, then bring to a simmer.
Cover and cook for 25-30 minutes, or until sweet potatoes are tender.
Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Notes

For extra creaminess, use full-fat coconut milk.
If you prefer a thicker curry, let it cook uncovered for a few extra minutes to reduce.
Adjust seasoning and spices based on your preferences.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 200Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 226mgCarbohydrates 26gFiber 6gSugar 11gProtein 6g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.