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Curried Mushrooms And Vegetables


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  • 1 tablespoon vegetable oil
  • 12 ounces fresh white or crimini mushrooms sliced
  • 1 tablespoon curry powder
  • 1 teaspoon minced garlic
  • 1 cup fresh soy milk
  • 2 teaspoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 bag mixed chunky frozen vegetables - (16 oz) cut large pieces (such as cauliflower, broccoli, edamame, and carrots)


Servings 4


Step 1

In a large skillet (preferably nonstick), heat oil over high heat. Add mushrooms; cook and stir until liquid evaporates, 4 to 5 minutes. Add curry powder and garlic; cook and stir until mushrooms are lightly browned, about 2 minutes more.

Meanwhile, in a small bowl, whisk soymilk with flour, salt and ground red pepper. To mushrooms, add frozen vegetables and the soymilk mixture; cook over high heat, stirring occasionally, until mixture is slightly thickened and hot, about 5 minutes. Serve over rice, if desired.

This recipe yields 4 servings.

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