This simple, mild and delicious Mushroom & Capsicum Curry is one of my favourite nutritious weeknight dinners. Mushrooms and capsicum are simmered in a creamy tomato-based vegan sauce and makes a delightful addition to your meals. The curry is LCFH/keto compliant and works just as well for those who are not fussed about the carbs in their diet.
Creamy Vegan Curry Sauce makes the base of this comforting curry. The sauce is versatile and works wonderfully with an assortment of vegetables and tofu/paneer (vegetarian option).
The Mushroom & Capsicum Curry is so easy to make that you’ll want to add this in your meal planning for the week. I personally, look forward to incorporating curries as part of my meal plan a) I am Indian. Duh! I love curries.
- b) the convenience of making a hearty weeknight dinner is enticing.
- c) portioning out a few batches to last me for a couple of days is just so awesome!
I typically consume this curry with a side of Keto Friendly Spicy Cauliflower Roast, Egg Curry/Omelette. If you’re not on a low-carb lifestyle, this will be fantastic to devour with rice or breads of your choice.
Serves: 3
Ingredients
- Mushroom – 250g, washed and stem removed
- Capsicum – 100g cut into large cubes
- Creamy vegan curry sauce – 1 cup Sauce Recipe here
- Olive oil or coconut oil – ½ Tbsp
- Water – to dilute the sauce
- Salt – As required
- Coriander leaves – To garnish
Directions
- Heat a teaspoon of oil in a pan.
- Add a tablespoon of the sauce in the pan.
- When the fat separates from the sides, add the mushroom and capsicum.
- Mix well to coat the vegetables with sauce.
- Cook for about a minute and remove the vegetables and transfer them to another bowl.
- In the same pan, heat the remaining oil.
- Pour the curry sauce.
- Optionally, add water to dilute the curry sauce to achieve desired thickness.
- Add salt and let it simmer.
- At this stage, check the sauce, and add chilli powder or other seasoning if you like.
- Toss in the partially cooked mushrooms and capsicum pieces.
- Give it a stir and cook for 3 to 5 minutes until the vegetables are cooked in the sauce.
- Garnish with chopped coriander leaves.
- Serve hot with cauliflower rice, if you’re following a keto or LCHF lifestyle or any starch of your choice.
Tips:
- Adjust ingredients to suit your needs.
- You could add or swap with other low-carb vegetables like cauliflower, broccoli and French beans to the curry.
- If you’re not fussed about dairy, add a generous drizzle of fresh cream while simmering the curry sauce. You could even swap olive oil for butter/ghee.
- This curry is mild, add chilli powder to give the it a spice kick.
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Yummy,. Fabulous photography and presentation.