Vegetarian Vegetable Curry with Oyster Mushrooms and Coconut Oil
A creamy and aromatic vegetable curry made with oyster mushrooms, bell peppers, carrots, and onions, cooked in coconut milk and enhanced with turmeric and ginger. A warming and healthy dinner.
Why this dish is good for you
This curry is rich in antioxidants and fiber from the diverse vegetables. Oyster mushrooms boost the immune system and can lower cholesterol levels. Coconut oil provides quickly available energy. Turmeric and ginger have anti-inflammatory and digestive benefits. A dish that is cell-protective, immune-strengthening, and energy-giving.
Ingredients
- Oyster Mushrooms150
- Bell Peppers150 g
- Carrots80
- Onion100 g
- Garlic6 g
- Ginger(cm)2
- Coconut Milk400
- Turmeric1
- Cumin0.5
- Coconut Oil5 g
- Coriander7.5 g
Method
- 1
Heat coconut oil in a large pot or wok. Sauté onions until translucent.
- 2
Add garlic and ginger and sauté for 1 minute.
- 3
Sprinkle in turmeric and cumin and briefly roast until fragrant.
- 4
Add oyster mushrooms, bell peppers, and carrots and sauté for 5-7 minutes.
- 5
Pour in coconut milk. Bring to a boil and then simmer on medium heat for about 10-15 minutes until the vegetables are tender and the curry has thickened.
- 6
Season with salt and pepper. Garnish with fresh coriander and serve hot, ideally with brown rice.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
