Curried Canned Mushrooms Recipes

COCONUT SHRIMP CURRY WITH MUSHROOMS

This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.

Provided by David Tanis

Categories curries, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

Coconut Shrimp Curry With Mushrooms image

Steps:

Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 28 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound medium shrimp, peeled and deveined
Salt and pepper
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon turmeric
1/2 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
1 tablespoon tamarind paste
1 serrano chile, finely diced
Pinch of cayenne
2 tablespoons coconut oil
A few fresh curry leaves (optional)
6 ounces mushrooms, chopped
2 cups coconut milk, fresh or canned
A few mint leaves and cilantro leaves, for garnish
Lime wedges, for garnish

SAUTEED CURRIED MUSHROOMS

quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side

Provided by sonnyu28

Categories Vegetable

Time 11m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 8

Sauteed Curried Mushrooms image

Steps:

saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
ad salt and pepper to taste.
ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
serve with your favorite protein or on its own with buttered french bread.

Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9

Ingredients

1 1/2 cups fresh mushrooms, quartered
1/4 cup onion, diced
1 tablespoon olive oil
1/4 teaspoon curry powder
2 dashes paprika
salt
pepper
1 teaspoon butter

BEST CURRIED PUMPKIN SOUP

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

Best Curried Pumpkin Soup image

Steps:

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

ONE-POT MUSHROOM & POTATO CURRY

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

One-pot mushroom & potato curry image

Steps:

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

Ingredients

1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve