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 😁
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 😁
Cooking Instructions
- 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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