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

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We hope you got insight from reading it, now let’s go back to creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. 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 prepare Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):

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

Steps to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):

  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 😁.

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