Low Sodium Vegan Mushroom Masala

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 ½ tsp ground cumin
1 ½ tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
1 can (14 oz) diced tomatoes
1 lb cremini mushrooms, quartered
6 oz shiitake mushrooms, stems removed, caps sliced
1 can (13.5 oz) full-fat coconut milk
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
cooked basmati rice or flatbread, for serving (optional)

Instructions

1
Heat the oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 10–12 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!