Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy coconut mushroom & potato curry (vegan/vegetarian). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I’ve loved my whole life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Make ready 150 gms Spinach
- Make ready 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)
- Prepare 1 Chilli (de seeded if you wish) (in food processor)
- Make ready Spice Mix
- Take 1 tsp Ground Corriander
- Get 1 tsp Ground Cumin
- Get 1/2 tsp Garam Masala
- Prepare 1/2 tsp Tumeric Powder
- Take 4 Cardamom Pods
- Prepare 4 Whole Cloves
- Take 1 Whole Star Anise
- Take 1/4 tsp Cayenne Pepper
- Prepare 1/4 tsp Mustard Seeds
- Make ready 1/4 tsp Fenugreek Seeds
- Take Others
- Make ready 1 Can Chickpeas
- Make ready 1 Small Can Coconut Cream (Approx 1 Cup)
- Take 1 Cup Vegetable Stock
- Get 1 Cup Water
- Prepare to taste Salt & Pepper
- Prepare Produce
- Take 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Prepare 400 gms Mushrooms (Cut into quarters)
- Prepare 250 gms Cherry tomatoes (or tomato cut into chunks)
Tempeh is first cut into bite-size cubes. Feel free to prepare it the night before and let the tempeh marinate overnight. Repeat until you've added all of the coconut milk. Add the sauce to the skillet with the mushrooms and green onions.
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 š
Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes. Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft. Melt butter in a large skillet oven over medium heat.
So that’s going to wrap this up for this special food creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
