Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy coconut mushroom & potato curry (vegan/vegetarian). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I have loved my entire life.
Hello, Creamy Coconut Garlic Mushrooms, you are one incredibly delicious, creamy, silky, garlic-y, side dish. Ok, let's get real, "side dish" makes this sound like it's this measly little thing, you just toss beside the main focus. The addition of organic coconut milk, fresh herbs, and lemon juice are the secrets to bringing this dish together.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Take 150 gms Spinach
- Take Paste - place in food processor
- Take 1 Medium Red Onion (in food processor)
- Make ready 2 Garlic Cloves (in food processor)
- Prepare 2 " piece ginger peeled (in food processor)
- Take 1 tsp Mustard Oil (in food processor)
- Take 1 Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Prepare 1 tsp Ground Corriander
- Prepare 1 tsp Ground Cumin
- Make ready 1/2 tsp Garam Masala
- Get 1/2 tsp Tumeric Powder
- Take 4 Cardamom Pods
- Take 4 Whole Cloves
- Prepare 1 Whole Star Anise
- Make ready 1/4 tsp Cayenne Pepper
- Make ready 1/4 tsp Mustard Seeds
- Take 1/4 tsp Fenugreek Seeds
- Prepare Others
- Make ready 1 Can Chickpeas
- Take 1 Small Can Coconut Cream (Approx 1 Cup)
- Prepare 1 Cup Vegetable Stock
- Get 1 Cup Water
- Get to taste Salt & Pepper
- Take Produce
- Make ready 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Prepare 400 gms Mushrooms (Cut into quarters)
- Take 250 gms Cherry tomatoes (or tomato cut into chunks)
It's been so long since I last posted a recipe myself. Babies and motherhood have been keeping me busy. Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. Melt coconut oil, oil or butter in a frying pan, when hot add the sliced mushrooms.
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 😁
Chop the garlic or place into a garlic press to crush. Add the garlic to the mushrooms, along with more oil or butter when needed. This soup is full of creamy, coconut-y, mushroom-y, quinoa-y goodness. The broth has the faintest sweetness from the coconut, the mushrooms have sopped up all that delicious flavor and the little quinoa pearls lend a unique texture to the soup that makes it hearty, but at the same time surprisingly light and refreshing. Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce.
So that is going to wrap this up for this special food creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
