Recipe of Ultimate Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) using 28 ingredients and 9 steps. Here is how you cook it.
Approx 275 Calories per serve (if splitting into 6 smaller serves)(Approx 30gms Carbs, 15gms Fat, 9gms Protein).
This curry is super creamy and delicious. Serve on Cauliflower Rice for a lower Carb option (as I did) if you wish 😁
Ingredients and spices that need to be Get to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- 150 gms Spinach
- Paste - place in food processor
- 1 Medium Red Onion (in food processor)
- 2 Garlic Cloves (in food processor)
- 2 " piece ginger peeled (in food processor)
- 1 tsp Mustard Oil (in food processor)
- 1 Chilli (de seeded if you wish) (in food processor)
- Spice Mix
- 1 tsp Ground Corriander
- 1 tsp Ground Cumin
- 1/2 tsp Garam Masala
- 1/2 tsp Tumeric Powder
- 4 Cardamom Pods
- 4 Whole Cloves
- 1 Whole Star Anise
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seeds
- Others
- 1 Can Chickpeas
- 1 Small Can Coconut Cream (Approx 1 Cup)
- 1 Cup Vegetable Stock
- 1 Cup Water
- to taste Salt & Pepper
- Produce
- 2 Medium Potatoes (Approx 500gms) Cut into chunks
- 400 gms Mushrooms (Cut into quarters)
- 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 😁
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So that's going to wrap it up for this special food Steps to Make Perfect Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!