Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy coconut mushroom & potato curry (vegan/vegetarian). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I’ve loved my entire life.
Creamy Coconut Mushrooms Curry is a delicious recipe perfect for dinner. It is made with fresh Portobello Mushrooms! Creamy coconut mushroom chicken is fancy enough for your dinner guests but also simple When I think of the perfect date night at home, this coconut mushroom chicken is definitely on the menu.
To begin with this recipe, we have to first prepare a few components. You can have 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):
- Take 150 gms Spinach
- Prepare Paste - place in food processor
- Get 1 Medium Red Onion (in food processor)
- Get 2 Garlic Cloves (in food processor)
- Make ready 2 " piece ginger peeled (in food processor)
- Make ready 1 tsp Mustard Oil (in food processor)
- Take 1 Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Make ready 1 tsp Ground Corriander
- Prepare 1 tsp Ground Cumin
- Make ready 1/2 tsp Garam Masala
- Prepare 1/2 tsp Tumeric Powder
- Make ready 4 Cardamom Pods
- Prepare 4 Whole Cloves
- Get 1 Whole Star Anise
- Make ready 1/4 tsp Cayenne Pepper
- Make ready 1/4 tsp Mustard Seeds
- Prepare 1/4 tsp Fenugreek Seeds
- Get Others
- Make ready 1 Can Chickpeas
- Make ready 1 Small Can Coconut Cream (Approx 1 Cup)
- Get 1 Cup Vegetable Stock
- Make ready 1 Cup Water
- Get to taste Salt & Pepper
- Prepare Produce
- Take 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Take 400 gms Mushrooms (Cut into quarters)
- Take 250 gms Cherry tomatoes (or tomato cut into chunks)
This creamy garlic mushroom recipe is as versatile as it is delicious. Of course, the cream needs to be replaced with something else. My favourite is coconut milk, or especially coconut cream; I love. This easy delicious Vegan Creamy Coconut Mushroom Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter.
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 ๐
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