Mushrooms in Coconut Milk

photo by Karen R.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 cups coconut milk
- 1⁄3 cup oil
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 3 inches fresh ginger, grated
- 1⁄2 teaspoon curry powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cardamom
- 1 tablespoon ground cumin
- 1 lb small fresh mushrooms
- salt
- 2 tablespoons cilantro, finely chopped
directions
- Saute the onions in oil until brown.
- Add the garlic and ginger and continue sauteing for one minute.
- Add the curry, coriander, cardamom, and cumin and continue sauteing for one minute.
- Stir in the mushrooms and coconut milk.
- Simmer until thickened, around 15 minutes.
- Salt to taste, sprinkle with cilantro, and serve over basmati rice.
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RECIPE SUBMITTED BY
I'm half of a newlywed couple in the Pacific Northwest who greatly enjoy cooking together. A couple of food intolerances have jump-started us into exploring a wide variety of new and exciting cuisines. Our favorite recent discovery? Homemade nut-milk ice cream! Check out Jeff Rogers' book Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights.