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

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

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

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

1. Take 150 gms of Spinach.
2. Make ready of Paste - place in food processor.
3. Prepare 1 of Medium Red Onion (in food processor).
4. Make ready 2 of Garlic Cloves (in food processor).
5. Make ready 2 of " piece ginger peeled (in food processor).
6. Take 1 tsp of Mustard Oil (in food processor).
7. It’s 1 of Chilli (de seeded if you wish) (in food processor).
8. Make ready of Spice Mix.
9. It’s 1 tsp of Ground Corriander.
10. You need 1 tsp of Ground Cumin.
11. Make ready 1/2 tsp of Garam Masala.
12. You need 1/2 tsp of Tumeric Powder.
13. Take 4 of Cardamom Pods.
14. Make ready 4 of Whole Cloves.
15. Prepare 1 of Whole Star Anise.
16. You need 1/4 tsp of Cayenne Pepper.
17. It’s 1/4 tsp of Mustard Seeds.
18. Prepare 1/4 tsp of Fenugreek Seeds.
19. You need of Others.
20. Make ready 1 Can of Chickpeas.
21. Prepare 1 of Small Can Coconut Cream (Approx 1 Cup).
22. Take 1 Cup of Vegetable Stock.
23. Take 1 Cup of Water.
24. Prepare to taste of Salt & Pepper.
25. Make ready of Produce.
26. Prepare 2 of Medium Potatoes (Approx 500gms) Cut into chunks.
27. Take 400 gms of Mushrooms (Cut into quarters).
28. It’s 250 gms of Cherry tomatoes (or tomato cut into chunks).

Especially on those busy nights when you rather not make that dreaded phone call again to the take-out gods.This creamy garlic mushroom recipe is as versatile as it is delicious.Served on toast or ciabatta, used as a pasta sauce, or just eaten on it's own, it definitely won't disappoint!It's been so long since I last posted a recipe myself.

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

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 😁.

Add the garlic and stir-fry for another minute.Then stir through the coconut cream.Add the chicken pieces back into the creamy sauce.

Babies and motherhood have been keeping me busy.However, as Dave and Hauke both hate mushrooms and won't even eat one, let alone post a.Melt coconut oil, oil or butter in a frying pan, when hot add the sliced mushrooms.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.