Vegan Portobello Mushroom Curry

Put the spice of life back into dinner with this Vegan Portobello mushroom curry that is as healthy as it is tasty!

Peanut butter is one of those magical ingredients that tastes good in about everything it comes into contact with. It’s creamy, rich, and packed with protein. Typically, curry utilizes an abundance of different spices and curry pastes to bring flavor to the dish. We wanted to spice up this recipe by adding a dollop of healthy fats and taste. Most of the time, curry recipes have a list of 20 or more ingredients that at times seems very daunting at first glance. We wanted to simplify the traditional curry, and it’s a fan favorite. This dish is perfectly balance with ginger, garlic, and onion with the meatiness of the Portobello mushrooms. This dish is perfect for a quick weeknight dinner. You can double up the recipe and store the rest for lunch the next day. Serve this dish alongside a beautiful mango salad and any grain of choice, and you will have a restaurant quality meal.

Adding more healthy fats into your diet can help control appetite and weight. The metabolic benefits of eating more fat are so incredible for the body. Helping you stay satiated and full of energy without crashing is one of the best benefits. We, as a society, are bombarded with low-fat and low-calorie products in our supermarkets. The problem is that they are high in carbohydrates and sugar which leads to a major crash in energy only after an hour or two. This can lead to overeating. The best sources of healthy fats come from avocados, olive oil, seeds such as chia or hemp, coconut oil, nuts, and cacao nibs.

You can play around with this recipe by adding a variety of vegetables such as cauliflower or broccoli. You can swap out the peanut butter and replace it with almond butter if there is a peanut allergy.


Portobello Mushroom Curry

Prep Time
Total Time


  • 1 can full-fat coconut milk
  • 1 tablespoon peanut butter
  • 1 teaspoon cumin
  • 1 tablespoon tamarind paste
  • 1 tablespoon coconut oil
  • 1 onion, sliced thinly
  • 2 garlic cloves, diced finely
  • 1 ginger, 1-inch thickness, grated
  • 3 Portobello mushrooms, sliced
  • 2 cups collard greens, sliced
  • ½ teaspoon Himalayan salt and pepper


  1. Heat a large skillet over medium with 1 tablespoon coconut oil. Add garlic, onion, and ginger. Let this cook for 3 minutes. Add Portobello mushrooms and cook for 3 minutes. Add cumin, salt, and pepper
  2. Add coconut milk, peanut butter, and tamarind paste. Simmer for 15 minutes. Add collard greens at the end and cook for 2 more minutes
  3. Remove from heat and serve over grain of choice

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