Dr. Anup’s Mushroom Bean Curry

Mushrooms are a great source of soluble fiber and polysaccharides that promote healthy immune activity. They are antioxidant in nature and a general cleanser. In terms of Ayurveda, mushrooms impart a Kapha and ojas supportive effect, and they have moistening, nourishing, and grounding qualities. In addition, green beans are great source of fiber and provide more protein than many other vegetables. Green beans also provide vitamins A, C, and K as well as minerals like iron, calcium, potassium, magnesium, and more.

Prep: 10 minutes  •  Cook Time: 20 minutes


  • 1/2 pound baby bella mushrooms (or Shitake for more immune support)
  • 1/2 pound green beans, chopped in 1-inch segments
  • 1 cup sweet peas
  • 2 teaspoons of Garam Masala (or 1/4 teaspoon each of cumin, coriander, ginger, mace, clove, bay leaves)
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 medium tomato, diced
  • 1/2 yellow onion, diced
  • 1 tablespoon coconut oil


Place 1 teaspoon of coconut oil in a stir-fry pan on low heat. Add cumin and mustard seeds as the oil warms up. As soon as the seed begin sizzling, add onions and tomatoes, and heat to medium. Add Garam Masala (or spice powder combination), mix well, and cover. As the onions and tomatoes begin to cook down, add green beans, mix well, cover, and cook for 5 minutes. Add mushrooms, mix well, cover, and cook for 5 minutes. Add sweet peas and remaining coconut oil, mix well, cover, and cook for 5 minutes. Remove from heat and serve warm over rice.

                                                                                                                                   -Dr. Anup

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