Oyster Mushroom Coconut Curry by @beyondfoodmarket

40 min
Medium

4 servings

🍄

230 g

Oyster Mushrooms

🥥

400 ml

Coconut Milk

🥬

230 g

Baby Bok Choy

🥒

200 g

Zucchini

🫑

150 g

Red Bell Pepper

🌿

15 g

Cilantro

🍋

45 g

Lime

🍚

290 g

Jasmine Rice

🫒

15 ml

Olive Oil

🧈

400 g

Tofu

🥔

16 g

Potato Starch

🌶️

0.5 g

Habanero Pepper

🥥

15 ml

Coconut Oil

🫚

2 g

Ginger Powder

🌶️

Cayenne Pepper

🟡

9 g

Curry Powder

🧂

3 g

Salt

🥥

15 ml

Coconut Aminos

Preparation Steps

  1. Step 1/9

    Rinse 1 1/2 cups jasmine rice until the water runs mostly clear. Cook it with water according to the rice cooker instructions, then keep warm.

    jasmine rice
    🥛measuring cups

  2. Step 2/9

    Drain and press the soy-free tofu, then cut it into bite-size cubes. Toss the tofu cubes with 2 tablespoons potato starch until lightly coated.

    soy-free tofu
    potato starch
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/9

    Chop the oyster mushrooms, baby bok choy, zucchini, and red bell pepper into bite-size pieces. Finely chop the fresh cilantro and cut the lime in half.

    oyster mushrooms
    baby bok choy
    zucchini
    red bell pepper
    fresh cilantro
    lime
    🔪chef's knife
    🪵cutting board

  4. Step 4/9

    Heat the electric griddle over medium-high heat and add 1 tablespoon coconut oil. Add the coated tofu and cook for 6 to 8 minutes, turning occasionally, until crisp and golden.

    coconut oil
    soy-free tofu
    🥄spatula
    🥄measuring spoons

  5. Step 5/9

    Add 1 tablespoon olive oil to the griddle. Add the oyster mushrooms, baby bok choy, zucchini, and red bell pepper; roast for 8 to 10 minutes until browned and beginning to soften.

    olive oil
    oyster mushrooms
    baby bok choy
    zucchini
    red bell pepper
    🥄spatula
    🥄measuring spoons

  6. Step 6/9

    Set the Instant Pot to Sauté and add the roasted tofu and vegetables. Stir in the coconut milk, ground ginger, cayenne pepper, curry powder, and salt.

    soy-free tofu
    oyster mushrooms
    baby bok choy
    zucchini
    red bell pepper
    coconut milk
    ground ginger
    cayenne pepper
    curry powder
    salt
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  7. Step 7/9

    Simmer the curry on Sauté for 8 to 10 minutes. Stir occasionally until the vegetables are tender and the coconut sauce is creamy.

    🥄wooden spoon

  8. Step 8/9

    Turn off the Instant Pot and stir in the juice of 1 lime. Drizzle in 1 tablespoon coconut aminos and adjust salt if needed.

    lime
    coconut aminos
    salt
    🥄wooden spoon
    🍋citrus juicer
    🥄measuring spoons

  9. Step 9/9

    Divide the cooked jasmine rice among 4 bowls. Spoon the coconut curry over the rice and garnish with fresh cilantro and remaining lime wedges.

    jasmine rice
    fresh cilantro
    lime
    🥄wooden spoon

Composition

Ingredients

Types

Mushrooms, Vegetables, Canned Goods, Fruit, Grains, Oils, Starches, Spices, Seasonings

Ingredients

Oyster mushrooms, Coconut milk, Baby bok choy, Zucchini, Red bell pepper, Cilantro, Lime, Jasmine rice, Olive oil, Tofu, Potato starch, Habanero pepper, Coconut oil, Ginger powder, Cayenne pepper, Curry powder, Salt, Coconut aminos

Allergens

Mushrooms, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Allium-Free, Gluten-Free

Calories

680 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 91g, Fat: 29g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 950mg, Iron: 5mg, Calcium: 170mg, Sodium: 680mg

Vitamins

Vitamin C: 110mg, Vitamin A: 180mcg RAE, Vitamin K: 80mcg, Folate: 95mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, spatula, wooden spoon, measuring cups, measuring spoons, citrus juicer

Appliances

electric griddle, Instant Pot, rice cooker

Type

Type

Type Of Dish

Main Course, Rice Bowl, Curry

Occasions

Dinner, Weeknight Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

Thai-Inspired, Asian-Inspired

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Creamy, Tender, Crispy, Juicy

Flavors

Coconutty, Savory, Spicy, Tangy, Earthy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Store curry and rice in separate airtight containers,Cool before refrigerating,Reheat until steaming hot), freezer : 2 months (Freeze curry in an airtight freezer-safe container,Freeze rice separately,Add fresh cilantro and lime after reheating)