So that you might be getting ready Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) recipes for your loved ones but this tips may be useful.
Never cook this stuff in an Air Fryer
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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 cook 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):
- Use 150 gms Spinach
- Prepare Paste - place in food processor
- Prepare 1 Medium Red Onion (in food processor)
- Provide 2 Garlic Cloves (in food processor)
- Get 2 " piece ginger peeled (in food processor)
- Prepare 1 tsp Mustard Oil (in food processor)
- Use 1 Chilli (de seeded if you wish) (in food processor)
- Provide Spice Mix
- Prepare 1 tsp Ground Corriander
- Get 1 tsp Ground Cumin
- You need 1/2 tsp Garam Masala
- Provide 1/2 tsp Tumeric Powder
- Use 4 Cardamom Pods
- Take 4 Whole Cloves
- Provide 1 Whole Star Anise
- Take 1/4 tsp Cayenne Pepper
- Take 1/4 tsp Mustard Seeds
- Prepare 1/4 tsp Fenugreek Seeds
- Take Others
- Get 1 Can Chickpeas
- Prepare 1 Small Can Coconut Cream (Approx 1 Cup)
- Get 1 Cup Vegetable Stock
- You need 1 Cup Water
- Prepare to taste Salt & Pepper
- Get Produce
- Use 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Take 400 gms Mushrooms (Cut into quarters)
- Take 250 gms 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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