Fresh spices like ginger and turmeric make this fresh turmeric mushroom curry a flavorful, vegan, comfort dish with warming Indian flavors.
I can’t believe I hadn’t cooked with fresh turmeric until this year! It’s embarrassing really, and now that I’ve started cooking with fresh turmeric, I don’t think I can ever return to using just the jarred stuff (although I still use it too). I had heard about fresh turmeric and how great it is for you, but the local grocery stores didn’t really carry it regularly, and I wasn’t sure how to use it, so I just never really looked for any. That is, until I came across a recipe on Whitbit’s Kitchen explaining how to make turmeric powder. So the next time I headed to the local international store, I found fresh turmeric on sale (score!), and purchased some. In the process of selecting my turmeric, I started chatting with the lovely woman standing next to me also shopping for turmeric and she asked me if I’d ever made turmeric pickle. I said no, and she told me it was her favorite way to enjoy fresh turmeric. The way her face just lit up when she shared a rough outline of how to make the dish had me purchasing extra just to try it! I have yet to try either making the powder or the curry…
I have made quite a few other things though. In addition to adding fresh turmeric to my butternut squash soup, I’ve also made it into smoothies, and it’s a feature in this delicious mushroom curry recipe! When we all had the flu a few weeks ago, I also brewed it with fresh ginger and lemon into a warming, spicy tea. Fresh turmeric is amazing, and I’ve officially added it to my kitchen “standards”. I found out this weekend that one of the local “regular” grocery stores is carrying it now too in their produce section, so keep an eye out next time you’re shopping. You may not even have to make a special trip to an international or Indian store.
I’m not sure this curry is exactly authentic, and I’m going to go ahead and say it probably isn’t, but it tastes good. It’s also a great way to get a lot of vegetables into a meal. You can even add spinach too if you’d like. I didn’t have any on hand, so I threw in some frozen peas instead. This is pretty easy to customize.
My recipe for fresh turmeric mushroom curry is vegan, and loaded with lots of good for you nutrients since it has garlic, ginger, onions, and of course the fresh turmeric. I like it because it’s an easy, healthier whole food recipe that reheats well for lunches later. Basmati or cauliflower rice both provide a great accompaniment to the curry.
- 2 tbsp avocado oil (or other neutral flavored oil)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh turmeric, peeled and grated
- 1 14 oz can coconut milk (use reduced fat if desired)
- 1 tbsp fresh ginger, peeled and grated
- 1.5 tbsp ground coriander
- 2 tbsp ground cumin
- 1 cup frozen peas
- 1 14 oz can diced tomatoes, drained
- 20 ounces sliced mushroomes
- juice of half a lemon
- 1 tsp garam masala
- fresh chopped cilantro for garnish
- salt, to taste
- In a large skillet with a lid, heat the oil over medium high heat.
- Add the mushrooms and cook until most of the water has evaporated, stirring constantly. The mushrooms will shrink dramatically.
- Once the mushroom water has mostly evaporated, lower the heat to medium and add the onions and garlic, stirring frequently and cooking until the onions are translucent. Stir in the turmeric, ginger, coriander, and cumin, cook an additional minute.
- Add the tomatoes, peas, and coconut milk and then lower the heat to medium low, cover and simmer the curry for 20 minutes.
- Uncover and stir in the lemon juice and garam masala. Add salt to taste.
- Serve warm with your preferred accompaniment. I prefer basmati rice or cauliflower rice.
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