Curry Mushrooms and Coconut Grits
A vegan dish inspired by my favorite Caribbean and Southern dishes. Super flavorful curry mushrooms in a rich sauce over top super creamy coconut grits. Make this tonight for yourself or for a group and regret nothing!
Hey ya’ll! So it’s year 6 of me Daniel Fasting and I am embarking on these vegan dishes from a perspective I’ve never had before. I think most of this is due to the fact that I have been incorporating less animal protein into my diet over the past year, primarily through no dairy due to an intolerance – although I do try to sneak it in on special occasions. I mean, what’s Thanksgiving without Mac & Cheese? Sadness…that’s what it is. It is sadness. Anyway, because of these choices, it makes some aspects of the fast easier, such as having no dairy and reading labels to make sure it’s not sneakily added to something I want to eat. Also, being aware of non-dairy substitutes and which works best for which cooking applications has been a blessing to learn over the last year and so now I’m here to share that with you all! Thus: Curry Mushrooms and Coconut Grits.
I mean…just look at that luscious sauce and mushroom medley on top. YUM!
I’ve long had an obsession with Caribbean flavors and as a southerner, I love what to me is considered a classic. One of my favorite Caribbean dishes is curry, especially chicken and shrimp. I even have a recipe on my site here! One of the things I’d always thought about was making the shrimp with the grits for a Caribbean twist on a southern favorite. And, I was right, it was amazing!! So when the time came for the fast, I thought, how can I enjoy something like that but be fully compliant and I came up with this combo. The earthiness of the mushrooms paired with herbs and spices are delicious on their own, but then: THE GRITS!! These grits are so super creamy and flavorful without having to use dairy or butter. Instead, I used coconut milk, veggie stock to really build the flavor of the grits. This creates a really good backdrop of flavor to go with the creaminess that really compliments the mushrooms.
You can make this with shrimp or chicken, cauliflower or chickpeas, but I encourage you to try it with the mushrooms. From the quick pan sauce to the crispy texture they impart, they provide a flavor that is really unmatched when it comes to veggies. I also encourage you to use the coconut milk for the grits. Coconut milk has a unique flavor and really adds to the tropical vibe of this dish. Full fat coconut adds a great mouthfeel that you’re used to with dairy and butter. For the creamiest grits, finish off with a little dab of coconut oil the way you would butter and add to your bowl. Top with the mushrooms and pan sauce and a little fresh herbs or vegan parm if you’d like and devour. Trust me, just because this is vegan, does not mean you’ll be disappointed. If you’re keto, you can serve these mushrooms with cauliflower rice mixed with toasted coconut flakes to get that coconutty flavor. Also, this recipe easily doubles and triples to feed an entire group if desired. Give it a try today!
Would you add more vegan meals to your week?
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Curry Mushrooms and Coconut Grits
A vegan dish inspired by my favorite Caribbean and Southern dishes. Super flavorful curry mushrooms in a rich sauce over top super creamy coconut grits. Make this tonight for yourself or for a group and regret nothing!
ingredients:
- 1 tbsp coconut oil
- 2oz mushrooms (small variety), sliced
- 1/4 cup sliced onions
- 2 cloves garlic
- 1 tbsp curry powder
- 1 tsp lemon-rosemary salt (sub in notes)
- 1 tsp dried thyme
- 1 tsp fennel seeds
- 1 tsp cracked black pepper
- 1/2 tsp aleppo pepper
- 1/2 tsp cayenne
- 1/4 cup vegetable stock
- 1/4 cup grits/polenta
- 3/4 cups vegetable stock
- 1/4 cup full fat coconut milk
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
instructions
- Heat a skillet (I use cast iron) over medium high heat. When warmed, add in 1 tbsp coconut oil. Allow to melt.
- Add mushrooms and stir to coat all with oil. Leave the mushrooms to brown significantly on one side, about 2 minutes. Flip over and repeat, leaving them undisturbed while browning.
- Allow mushrooms to saute until they begin releasing their liquid/water. This may take longer depending on thickness of mushrooms. Once liquid has evaporated, add onions and allow to brown. About 4 minutes.
- Add seasonings and garlic and allow to cook in pan to cook out the “raw” taste in the spices and toast the garlic.
- Add in vegetable stock and allow the liquid to reduce by half. Serve on top of grits!
- In a medium pot, combine vegetable stock, coconut milk and spices and set on medium heat.
- When mixture begins to boil, whisk in grits and reduce heat to medium low. Continue stirring to ensure grits do not burn or stick to the bottom of the pan. for 12-15 mins, or until grits no longer feel sandy in the mouth.
- Finish grits with one tablespoon of coconut oil to maximize creaminess. Put into a bowl and top with mushroom and pan sauce. Enjoy!
NOTES:
I find this easiest to make at the same time. If you find it difficult to do at the same time, do the mushrooms first and the grits second. This will ensure they will stay smooth when it's time to eat! In lieu of rosemary lemon salt, you can add a tsp of chopped rosemary to the mushrooms with the rest of the spices and finish the dish with fresh lemon zest from 1/2 lemon.
calories
275
fat (grams)
20.1
net carbs
19.3
protein (grams)
5.7
