Mushroom Coconut Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
5 mL Lime Juice 2 tsp Ginger Root 515 Mushrooms, fresh 200 Red Ripe Tomatoes 1 tbsp Extra Light Olive Oil 10 gram(s) Green chilly / Mirchi 150 gram(s) Kara Coconut Milk 5 serving spring onions-1 medium (15g) 1 tsp Kosher Salt
Preparation: Grate the ginger root. Slice the onion and tomatoes into small cubes. Roughly cut the mushrooms into halves. If using large mushrooms, cut them into chunky pieces.
Directions: Heat the olive oil in a saucepan. Add the onions and stir-fry until they become translucent/light brown. Add the grated ginger and cook for 30 seconds. Add the tomato and green chilly and cook until the onion and tomato blend into one another. Throw in the mushrooms and saute for 3 minutes. Add the salt, stir for 30 seconds and add a little water ( just enough for a thick gravy). Bring to a boil, then pour in the coconut cream. Stir, add the lime juice, cover the saucepan and take off the stove. Let it rest for 2 minutes, Sprinkle some fresh cilantro and enjoy!
Serving Size: 2
Directions: Heat the olive oil in a saucepan. Add the onions and stir-fry until they become translucent/light brown. Add the grated ginger and cook for 30 seconds. Add the tomato and green chilly and cook until the onion and tomato blend into one another. Throw in the mushrooms and saute for 3 minutes. Add the salt, stir for 30 seconds and add a little water ( just enough for a thick gravy). Bring to a boil, then pour in the coconut cream. Stir, add the lime juice, cover the saucepan and take off the stove. Let it rest for 2 minutes, Sprinkle some fresh cilantro and enjoy!
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 174.7
- Total Fat: 9.7 g
- Cholesterol: 0.5 mg
- Sodium: 984.7 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 5.3 g
- Protein: 9.9 g
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