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Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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We hope you got benefit from reading it, now let’s go back to creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. You can have creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
  1. Provide 150 gms Spinach
  2. Take Paste - place in food processor
  3. You need 1 Medium Red Onion (in food processor)
  4. Use 2 Garlic Cloves (in food processor)
  5. Prepare 2 " piece ginger peeled (in food processor)
  6. You need 1 tsp Mustard Oil (in food processor)
  7. Prepare 1 Chilli (de seeded if you wish) (in food processor)
  8. You need Spice Mix
  9. Provide 1 tsp Ground Corriander
  10. You need 1 tsp Ground Cumin
  11. Provide 1/2 tsp Garam Masala
  12. Take 1/2 tsp Tumeric Powder
  13. Prepare 4 Cardamom Pods
  14. Provide 4 Whole Cloves
  15. Take 1 Whole Star Anise
  16. Provide 1/4 tsp Cayenne Pepper
  17. Provide 1/4 tsp Mustard Seeds
  18. Take 1/4 tsp Fenugreek Seeds
  19. Get Others
  20. Use 1 Can Chickpeas
  21. Use 1 Small Can Coconut Cream (Approx 1 Cup)
  22. Provide 1 Cup Vegetable Stock
  23. Provide 1 Cup Water
  24. Provide to taste Salt & Pepper
  25. Get Produce
  26. Provide 2 Medium Potatoes (Approx 500gms) Cut into chunks
  27. Get 400 gms Mushrooms (Cut into quarters)
  28. Get 250 gms Cherry tomatoes (or tomato cut into chunks)
Instructions to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
  1. Prepare ingredients as per instructions (unfortunately I don't have a pic post prep)
  2. Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also).
  3. Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes.
  4. Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes.
  5. Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan.
  6. Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins.
  7. 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).
  8. Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins)
  9. Serve with chopped Corriander or Coconut Yoghurt 😁

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