Mushroom Zucchini Coconut Madras Curry
Mushroom Zucchini Coconut Curry is a delicious and satisfying vegan dish packed with warming Madras spices and creamy coconut milk. Perfect for cozy nights or a quick weeknight meal, this curry is nutritious, flavorful, and easy to make.
Ingredients
- 2 Zucchinis sliced: Adds tender texture and mild flavor.
- 8 oz Mushrooms sliced: Earthy and meaty for extra depth.
- 1 Onion diced: A savory base for the curry.
- 3 Garlic Cloves minced: Boosts the dish's savory and aromatic notes.
- 1- inch Ginger grated: Adds warmth and zest.
- 1 Can Coconut Milk full-fat: Creamy and rich for a silky sauce.
- 1 Bunch Cilantro chopped: Fresh and bright garnish.
- 1 Lemon juiced: Balances the richness with acidity.
- 2 teaspoon Curry Powder Madras: Adds bold and complex spice.
- 2 tablespoon Garlic Butter Butcher's Son: For extra richness and flavor.
- 1 tosp Olive Oil: Used for
- 1 tablespoon brown sugar
Instructions
- Sauté Aromatics: Heat olive oil and garlic butter in a large skillet over medium heat.
- Sauté onions until softened. Add garlic and ginger, cooking until fragrant.
- Cook Veggies: Add mushrooms and cook until browned and tender. Stir in zucchini slices and cook for a few minutes.
- Add Spices & Coconut Milk: Sprinkle curry powder over the veggies and stir well. Pour in coconut milk and simmer gently.
- Season & Serve: Add lemon juice, salt, and pepper to taste. Simmer for 10-15 minutes until the sauce thickens. Garnish with cilantro and serve over rice or quinoa.