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Home Vegetarian Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Introduce

Chef :

Nikki Alicia

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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 😁

Ingredient

150 gms

Spinach

Medium Red Onion (in food processor)

Garlic Cloves (in food processor)

" piece ginger peeled (in food processor)

1 tsp

Mustard Oil (in food processor)

Chilli (de seeded if you wish) (in food processor)

1 tsp

Ground Corriander

1 tsp

Ground Cumin

1/2 tsp

Garam Masala

1/2 tsp

Tumeric Powder

Cardamom Pods

Whole Cloves

Whole Star Anise

1/4 tsp

Cayenne Pepper

1/4 tsp

Mustard Seeds

1/4 tsp

Fenugreek Seeds

1 Can

Chickpeas

Small Can Coconut Cream (Approx 1 Cup)

1 Cup

Vegetable Stock

1 Cup

Water

to taste

Salt & Pepper

Medium Potatoes (Approx 500gms) Cut into chunks

400 gms

Mushrooms (Cut into quarters)

250 gms

Cherry tomatoes (or tomato cut into chunks)

Cooking instructions

* Step 1

Prepare ingredients as per instructions (unfortunately I don't have a pic post prep)

* Step 2

Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also).

* Step 3

Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes.

* Step 4

Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes.

* Step 5

Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan.

* Step 6

Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins.

* Step 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).