Add to Collection
Go to Collections
This quick and easy keto mushroom dish is great for lovers of spicy food. A great keto vegan and vegetarian dish that can be enjoyed as a side dish.
Servings: 4 servings
- 300 grams mushrooms cut into quarters
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 tablespoons tomato puree
- 1 cup water or vegetable stock
- 1 teaspoon ginger, ground
- ½ teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander, ground
- ½ teaspoon chili powder
- 1 teaspoon garam masala
- ½ teaspoon fenugreek, ground
In a large pan or skillet, heat the coconut oil on a medium heat.
Cook the onion for 8-10 minutes until soft.
Add the garlic and cook for another 2 minutes.
Add all the spices and cook for 1 minute, stirring well to cover the onion and garlic.
Add the tomato puree and mushrooms and cook for a further minute, stirring.
Pour in the water, stir well then place the lid on the pan and simmer for 10 minutes until the mushrooms are cooked through.
Serve with freshly chopped coriander (optional)
Makes 4 servings as a side dish.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Fiber: 2g