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The ingredients needed to cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Use Spinach
- Prepare Paste - place in food processor
- You need Medium Red Onion (in food processor)
- Prepare Garlic Cloves (in food processor)
- Take " piece ginger peeled (in food processor)
- Provide Mustard Oil (in food processor)
- Take Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Provide Ground Corriander
- Get Ground Cumin
- Prepare Garam Masala
- Get Tumeric Powder
- Take Cardamom Pods
- Take Whole Cloves
- Use Whole Star Anise
- Provide Cayenne Pepper
- You need Mustard Seeds
- Take Fenugreek Seeds
- Get Others
- Use Chickpeas
- Use Small Can Coconut Cream (Approx 1 Cup)
- Use Vegetable Stock
- Prepare Water
- You need Salt & Pepper
- Use Produce
- Take Medium Potatoes (Approx 500gms) Cut into chunks
- You need Mushrooms (Cut into quarters)
- Use Cherry tomatoes (or tomato cut into chunks)
Steps 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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