Recipe: Perfect Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian).

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) You can cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) using 28 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

  1. It’s of Spinach.
  2. You need of Paste – place in food processor.
  3. It’s of Medium Red Onion (in food processor).
  4. It’s of Garlic Cloves (in food processor).
  5. It’s of " piece ginger peeled (in food processor).
  6. It’s of Mustard Oil (in food processor).
  7. You need of Chilli (de seeded if you wish) (in food processor).
  8. You need of Spice Mix.
  9. Prepare of Ground Corriander.
  10. Prepare of Ground Cumin.
  11. Prepare of Garam Masala.
  12. Prepare of Tumeric Powder.
  13. Prepare of Cardamom Pods.
  14. It’s of Whole Cloves.
  15. Prepare of Whole Star Anise.
  16. Prepare of Cayenne Pepper.
  17. You need of Mustard Seeds.
  18. Prepare of Fenugreek Seeds.
  19. Prepare of Others.
  20. You need of Chickpeas.
  21. It’s of Small Can Coconut Cream (Approx 1 Cup).
  22. It’s of Vegetable Stock.
  23. It’s of Water.
  24. You need of Salt & Pepper.
  25. Prepare of Produce.
  26. Prepare of Medium Potatoes (Approx 500gms) Cut into chunks.
  27. You need of Mushrooms (Cut into quarters).
  28. You need of Cherry tomatoes (or tomato cut into chunks).

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) step by step

  1. Prepare ingredients as per instructions (unfortunately I don't have a pic post prep).
  2. Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also)..
  3. Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes..
  4. Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes..
  5. Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan..
  6. Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins..
  7. 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)..
  8. Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins).
  9. Serve with chopped Corriander or Coconut Yoghurt 😁.