Eosinophilic Esophagitis Friendly Vegan Mushroom Masala
Total time50 min
Prep time15 min
Cook time35 min
4.6(18)
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Learn more āIngredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 Ā½ tsp ground cumin
- 1 Ā½ tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground turmeric
- Ā½ 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
- Ā½ tsp salt, plus more to taste
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 10ā12 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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