Recipe Details
This spicy, fragrant Indian Lion's Mane curry recipe is the perfect dish for those who love bold flavors and warming spices. The fragrant combination of cumin, coriander, turmeric, paprika, cayenne pepper and creamy coconut milk creates a harmonious, delicious, and satisfying Indian-style curry. Loaded with antioxidants, depression-fighting BDNF, and lycopene-rich tomatoes makes this vegan curry a go-to main course for restoring both body and mind.
Recipe Facts
Quick Health Facts
Lion’s Mane contains hericenones and erinacines, which have been shown to stimulate the growth of brain cells, as well as depression-fighting brain-derived neurotrophic factor (BDNF), and contains antioxidants that combat inflammation. Coconut milk contains medium-chain triglycerides which raise HDL (good cholesterol) and reduce belly fat. Turmeric is an adaptogen that also contains powerful anti-inflammatory antioxidants, making this one robust nutrient-rich curry!
Ingredients
Preparation
Rinse the Lion's Mane mushrooms under cold water. Pat dry with paper towels. Use a sharp knife to slice the mushrooms into bite-sized pieces.
In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
Add the Lion's Mane mushrooms to the pot and sauté for 5-7 minutes, until they release their moisture and begin to brown.
Add the canned diced tomatoes to the pot and stir to combine. Next, add the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir to coat the mushrooms and onions.
Pour in the coconut milk and bring the curry to a simmer. Let it simmer for 10-15 minutes, until the mushrooms are tender and the sauce has thickened.
Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro, if desired.