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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 insight 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 achieve it.

The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
  1. Take Spinach
  2. Prepare Paste - place in food processor
  3. Prepare Medium Red Onion (in food processor)
  4. Take Garlic Cloves (in food processor)
  5. Prepare " piece ginger peeled (in food processor)
  6. Take Mustard Oil (in food processor)
  7. You need Chilli (de seeded if you wish) (in food processor)
  8. Provide Spice Mix
  9. Use Ground Corriander
  10. Provide Ground Cumin
  11. You need Garam Masala
  12. Use Tumeric Powder
  13. Provide Cardamom Pods
  14. You need Whole Cloves
  15. Use Whole Star Anise
  16. Provide Cayenne Pepper
  17. You need Mustard Seeds
  18. Provide Fenugreek Seeds
  19. Provide Others
  20. You need Chickpeas
  21. Get Small Can Coconut Cream (Approx 1 Cup)
  22. Get Vegetable Stock
  23. Prepare Water
  24. You need Salt & Pepper
  25. Prepare Produce
  26. Get Medium Potatoes (Approx 500gms) Cut into chunks
  27. Prepare Mushrooms (Cut into quarters)
  28. Use 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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