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Tender button mushrooms simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is fragrant with whole spices and pairs perfectly with parotta, chapati, or rice.
For 4 servings
Prepare the Kurma Paste
Sauté Aromatics and Mushrooms
Cook the Masala Base
Tender button mushrooms simmered in a rich, creamy coconut and cashew gravy. This South Indian classic is fragrant with whole spices and pairs perfectly with parotta, chapati, or rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 194.02 calories per serving with 4.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Kurma
Garnish and Serve
This recipe is naturally vegan. Ensure you use vegetable oil or coconut oil instead of ghee.
Replace mushrooms with a mix of vegetables like carrots, peas, potatoes, and green beans. Parboil the harder vegetables before adding them to the gravy.
Increase the number of green chilies in the paste and add an extra 1/4 tsp of red chili powder for more heat.
For a nut-free version, you can omit the cashews and increase the amount of poppy seeds to 2-3 tablespoons to achieve a similar thickness and creaminess.
Mushrooms are a good source of antioxidants like selenium, which help protect the body's cells from damage. Spices like turmeric and cloves also contribute to the antioxidant content.
The fiber from mushrooms, coconut, and spices like fennel seeds aids in digestion and promotes a healthy gut microbiome.
Ingredients like garlic, ginger, and turmeric are known for their immune-boosting and anti-inflammatory properties, helping to strengthen the body's natural defenses.
This dish is a great source of plant-based protein from mushrooms and cashews, along with essential vitamins (like B vitamins from mushrooms) and healthy fats from coconut.
One serving of Mushroom Kurma (approximately 1 cup or 225g) contains around 250-300 calories, depending on the amount of oil and coconut used.
Yes, Mushroom Kurma can be very healthy. Mushrooms are low in calories and rich in vitamins and minerals. The gravy contains healthy fats from coconut and cashews, and the spices offer anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
This recipe is naturally vegan as it does not use any dairy products. Just ensure you are using a plant-based oil like vegetable or coconut oil.
Mushroom Kurma pairs wonderfully with South Indian breads like Parotta, Appam, and Idiyappam. It also goes well with Chapati, Roti, Poori, or plain steamed rice.
Yes, you can freeze it. Let the kurma cool completely, then transfer it to an airtight, freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop. The texture of the gravy might change slightly but it will still be delicious.
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