Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, creamy coconut mushroom & potato curry (vegan/vegetarian). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Get 150 gms Spinach
- Take Paste - place in food processor
- Make ready 1 Medium Red Onion (in food processor)
- Get 2 Garlic Cloves (in food processor)
- Get 2 " piece ginger peeled (in food processor)
- Prepare 1 tsp Mustard Oil (in food processor)
- Make ready 1 Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Make ready 1 tsp Ground Corriander
- Make ready 1 tsp Ground Cumin
- Take 1/2 tsp Garam Masala
- Take 1/2 tsp Tumeric Powder
- Take 4 Cardamom Pods
- Take 4 Whole Cloves
- Get 1 Whole Star Anise
- Take 1/4 tsp Cayenne Pepper
- Make ready 1/4 tsp Mustard Seeds
- Make ready 1/4 tsp Fenugreek Seeds
- Make ready Others
- Take 1 Can Chickpeas
- Get 1 Small Can Coconut Cream (Approx 1 Cup)
- Make ready 1 Cup Vegetable Stock
- Prepare 1 Cup Water
- Prepare to taste Salt & Pepper
- Get Produce
- Make ready 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Make ready 400 gms Mushrooms (Cut into quarters)
- Take 250 gms Cherry tomatoes (or tomato cut into chunks)
Instructions to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Prepare ingredients as per instructions (unfortunately I don't have a pic post prep)
- Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also).
- Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes.
- Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes.
- Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan.
- Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins.
- After approx 30mins (or when potatoes are cooked through), turn off heat, add the spinach and stir. Cover and leave to sit for a couple of minutes (until spinach wilts).
- Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins)
- Serve with chopped Corriander or Coconut Yoghurt 😁
So that is going to wrap this up for this exceptional food creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!