Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy coconut mushroom & potato curry (vegan/vegetarian). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Slice the mushrooms and mince the garlic. Sprinkle with salt and pepper to taste and garnish with fresh thyme. The addition of organic coconut milk, fresh herbs, and lemon juice are the secrets to bringing this dish together. So, whether you are putting together a romantic date night in, or having a fun girls night.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. 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):
- Get 150 gms Spinach
- Get Paste - place in food processor
- Get 1 Medium Red Onion (in food processor)
- Take 2 Garlic Cloves (in food processor)
- Take 2 " piece ginger peeled (in food processor)
- Prepare 1 tsp Mustard Oil (in food processor)
- Get 1 Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Take 1 tsp Ground Corriander
- Prepare 1 tsp Ground Cumin
- Take 1/2 tsp Garam Masala
- Take 1/2 tsp Tumeric Powder
- Make ready 4 Cardamom Pods
- Make ready 4 Whole Cloves
- Take 1 Whole Star Anise
- Take 1/4 tsp Cayenne Pepper
- Get 1/4 tsp Mustard Seeds
- Take 1/4 tsp Fenugreek Seeds
- Prepare Others
- Make ready 1 Can Chickpeas
- Get 1 Small Can Coconut Cream (Approx 1 Cup)
- Make ready 1 Cup Vegetable Stock
- Take 1 Cup Water
- Prepare to taste Salt & Pepper
- Make ready Produce
- Make ready 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Get 400 gms Mushrooms (Cut into quarters)
- Make ready 250 gms Cherry tomatoes (or tomato cut into chunks)
Add the garlic to the mushrooms, along with more oil or butter when needed. Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce. Tempeh is first cut into bite-size cubes. Repeat until you've added all of the coconut milk.
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 😁
Tempeh is first cut into bite-size cubes. Repeat until you've added all of the coconut milk. Add the sauce to the skillet with the mushrooms and green onions. Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes.
So that’s going to wrap it up for this exceptional food creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
