Mushroom Curry Mix

To make mushroom curry with broad beans, start by heating coconut oil in a pan over medium heat. Add sliced mushrooms and fry them lightly. Then, incorporate chopped onions, garlic, and pepper, stirring to blend the flavors. In a separate bowl, mix ginger powder, turmeric powder, coconut powder, and nutritional yeast with water, then stir this mixture into the pan. Add cooked broad beans and chopped tomatoes, cover, and let it simmer on low heat for about 5 minutes. Serve your delicious curry with steamed rice and vegetables.

Yes, this mushroom curry recipe is completely vegan! It uses plant-based ingredients like mushrooms, broad beans, coconut oil, and nutritional yeast, making it a nutritious and flavorful option for anyone following a vegan diet.

If you don't have broad beans, you can substitute them with other legumes such as chickpeas or black beans. These alternatives will still provide a good source of protein and complement the flavors of the mushroom curry well.

To store leftover mushroom curry, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 2-3 months. Just make sure to reheat thoroughly before serving.

Mushroom curry pairs wonderfully with steamed rice, quinoa, or flatbreads like naan or roti. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal that balances flavors and textures.