Whole 30 Vegan Mushroom Masala

Total time50 min

Prep time15 min

Cook time35 min

4.6

(18)

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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

For serving

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

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.

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