Recept Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) Senzill

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)! A quick and easy dinner that is ready in under 15 minutes!

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

You can cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) with 28 Ingredients and 9 steps. See the following guide!

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

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

Step by step how to cook 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 😁.