This mushroom curry is an easy midweek meal made with chickpeas, mushrooms, coconut milk, curry powder and lime juice. It's vegan, gluten free, packed full of nutrients....and it's delicious!
In a large pot, melt your coconut oil and vegan butter over low heat. Add your red onion and saute for 5-7 minutes.Now add your garlic and ginger and saute for a further minute.
Step 2
Stir in your curry powder and salt. Next, add your tomato paste and water and bring everything to a gentle simmer.Throw your mushrooms into the pot and saute until they release their juice, about 5 minutes.
Step 3
Pour in the coconut milk and bring your curry to a gentle simmer. Simmer over low heat for 10-15 minutes or until the curry is at the consistency you prefer.
Step 4
Finally, squeeze in the lime juice and garnish with cilantro.Serve with chutney and flat breads.Voila!