Name: Enoki Mushroom and Vegetable Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1 small green bell pepper, diced; 1 small red bell pepper, diced; 1 small zucchini, diced; 1 small yellow squash, diced; 1 cup vegetable broth; 1 can coconut milk; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; Salt and pepper, to taste; 8 oz enoki mushrooms, trimmed; Fresh cilantro, chopped (for garnish)

Photos of Enoki Mushroom and Vegetable Curry Recipe

How To Make Enoki Mushroom and Vegetable Curry Recipe

A delicious vegetarian curry that is flavoured with aromatic spices and enriched with enoki mushrooms.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small zucchini, diced
1 small yellow squash, diced
1 cup vegetable broth
1 can coconut milk
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
Salt and pepper, to taste
8 oz enoki mushrooms, trimmed
Fresh cilantro, chopped (for garnish)

Instructions

Heat the vegetable oil in a large pot over medium heat.
Add the onion, garlic, and ginger and cook until onion is translucent.
Add the bell peppers, zucchini, and yellow squash and cook until softened.
Add the vegetable broth, coconut milk, curry powder, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
Lower heat and allow the curry to simmer for about 10 minutes.
Add the enoki mushrooms to the curry and continue to simmer for another 5 minutes or until the mushrooms are cooked.
Adjust seasoning to taste.
Serve over rice and garnish with fresh cilantro.

Nutrition

Calories : 250kcal
Total Fat : 21g
Saturated Fat : 14g
Cholesterol : 0mg
Sodium : 350mg
Total Carbohydrates : 16g
Dietary Fiber : 4g
Sugar : 8g
Protein : 5g

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