Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must 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 it.

Approx 275 Calories per serve (if splitting into 6 smaller serves)(Approx 30gms Carbs, 15gms Fat, 9gms Protein).
This curry is super creamy and delicious. Serve on Cauliflower Rice for a lower Carb option (as I did) if you wish 😁

Ingredients and spices that need to be Take to make 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)

Instructions to make 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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So that's going to wrap it up for this exceptional food Recipe of Perfect Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!