Keto Mushroom Curry Recipe
The Keto Mushroom Curry is just not delicious but is also very flavorful with soft, tender succulent pieces of mushroom. Serve it with Keto Broccoli Fried Rice or Keto Naan Bread as a complete dinner or lunch meal. Let’s jump to the recipe.
Equipment
- Nonstick pot
- Ladle
- knife
- Spoon
Ingredients
- 1 tsp Olive oil
- 450 gms Mushrooms Sliced
- 1 cup Tomato sauce
- 1 Medium onion Diced
- 2 Garlic cloves Minced
- 1 tbsp Grated fresh ginger
- 1 tbsp Curry powder
- ¼ tsp Chili powder
- 2 tbsp Tomato puree or paste
- 1 cup Full-fat coconut milk
- ¼ cup Vegetable stock or broth
- 1 Lime juiced
- 2 tbsp Chopped cilantro or fresh coriander leaves
Instructions
- Take a nonstick pot and heat it over a gas stove on medium heat.
- Add olive oil into the pot and heat that for a while, then add onion and cook that for about 3 minutes. Stir well and cook until the onion turns light brown.
- After that add mushroom and cook, keep stirring the mix for 2-3 minutes.
- Now add the garlic and ginger and cook on a medium flame for 1 minute.
- Then add in the curry powder and chili powder, tomato sauce and purée, coconut milk, and vegetable stock or broth into the pan and stir well to make a good mix.
- Now turn the heat to medium-high and boil the mixture. After that, reduce the heat to medium-low, and cover the pot and let it simmer for 10 minutes.
- After 10 minutes, add in the lime juice and serve with the fresh green coriander leaves on top.
Notes
Nutrition Facts per serving
Calories: 174kcal
Carbohydrates: 18g
Protein: 7g
Fat: 11g
Fiber: 5g