Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy coconut mushroom & potato curry (vegan/vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Creamy coconut mushroom chicken is fancy enough for your dinner guests but also simple When I think of the perfect date night at home, this coconut mushroom chicken is definitely on the menu. Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk. Think of this creamy dish as a vegan alternative to chicken noodle soup.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Get 150 gms Spinach
- Take Paste - place in food processor
- Take 1 Medium Red Onion (in food processor)
- Make ready 2 Garlic Cloves (in food processor)
- Take 2 " piece ginger peeled (in food processor)
- Take 1 tsp Mustard Oil (in food processor)
- Take 1 Chilli (de seeded if you wish) (in food processor)
- Prepare Spice Mix
- Prepare 1 tsp Ground Corriander
- Make ready 1 tsp Ground Cumin
- Take 1/2 tsp Garam Masala
- Make ready 1/2 tsp Tumeric Powder
- Make ready 4 Cardamom Pods
- Make ready 4 Whole Cloves
- Prepare 1 Whole Star Anise
- Make ready 1/4 tsp Cayenne Pepper
- Make ready 1/4 tsp Mustard Seeds
- Take 1/4 tsp Fenugreek Seeds
- Make ready 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
- Take to taste Salt & Pepper
- Get Produce
- Take 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Prepare 400 gms Mushrooms (Cut into quarters)
- Get 250 gms Cherry tomatoes (or tomato cut into chunks)
Try my simple recipe for a creamy coconut garlic mushroom pasta. I used canned coconut milk for the sauce, but it doesn't have a strong coconut flavor. I could have called it Pasta with Creamy, Savory, Flavorful-Mushroom-Olive Sauce That You Will Absolutely Love. This easy delicious Vegan Creamy Coconut Mushroom Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter.
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 😁
Blessed with our very own creamy Organic Coconut Milk, Charley's creation is rich in flavour and smooth in texture - in other words, exactly as a mushroom soup should be! This creamy garlic mushroom recipe is as versatile as it is delicious. Of course, the cream needs to be replaced with something else. My favourite is coconut milk, or especially coconut cream; I love. Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce.
So that’s going to wrap this up for this special food creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
