Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Name: Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)
Cuisine: American
Ingredients: 1/2 tsp Garam Masala; to taste Salt & Pepper; 1 Cup Water; 1 Cup Vegetable Stock; 1 Small Can Coconut Cream (Approx 1 Cup); 1 Can Chickpeas; 1/4 tsp Fenugreek Seeds; 1/4 tsp Mustard Seeds; 1/4 tsp Cayenne Pepper; 1 Whole Star Anise; 4 Whole Cloves; 4 Cardamom Pods; 1/2 tsp Tumeric Powder; Produce; 1 tsp Ground Cumin; 1 tsp Ground Corriander; 1 Chilli (de seeded if you wish) (in food processor); 1 tsp Mustard Oil (in food processor); 2 " piece ginger peeled (in food processor); 2 Garlic Cloves (in food processor); 1 Medium Red Onion (in food processor); 150 gms Spinach; 250 gms Cherry tomatoes (or tomato cut into chunks); 400 gms Mushrooms (Cut into quarters); 2 Medium Potatoes (Approx 500gms) Cut into chunks

Nikki Alicia @cook_14579749

Melbourne, Australia

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 😁

Nikki Alicia @cook_14579749

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Ingredients

4Cardamom Pods
Others
Spice Mix
Paste - place in food processor
to tasteSalt & Pepper
1 CupWater
1 CupVegetable Stock
1Small Can Coconut Cream (Approx 1 Cup)
1 CanChickpeas
1/4 tspFenugreek Seeds
1/4 tspMustard Seeds
1/4 tspCayenne Pepper
1Whole Star Anise
4Whole Cloves
Produce
1/2 tspTumeric Powder
1/2 tspGaram Masala
1 tspGround Cumin
1 tspGround Corriander
1Chilli (de seeded if you wish) (in food processor)
1 tspMustard Oil (in food processor)
2" piece ginger peeled (in food processor)
2Garlic Cloves (in food processor)
1Medium Red Onion (in food processor)
150 gmsSpinach
250 gmsCherry tomatoes (or tomato cut into chunks)
400 gmsMushrooms (Cut into quarters)
2Medium Potatoes (Approx 500gms) Cut into chunks

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Steps

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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Nikki Alicia @cook_14579749

on February 05, 2019 10:03

Melbourne, Australia

Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner.Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling.

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Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

Ingredients

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