Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, creamy coconut mushroom & potato curry (vegan/vegetarian). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really 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. Creamy Coconut Mushrooms Curry is a delicious recipe perfect for dinner. It is made with fresh Portobello Mushrooms! Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk.
Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have creamy coconut mushroom & potato curry (vegan/vegetarian) using 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Make ready 150 gms Spinach
- Make ready Paste - place in food processor
- Take 1 Medium Red Onion (in food processor)
- Take 2 Garlic Cloves (in food processor)
- Make ready 2 " piece ginger peeled (in food processor)
- Make ready 1 tsp Mustard Oil (in food processor)
- Make ready 1 Chilli (de seeded if you wish) (in food processor)
- Get Spice Mix
- Make ready 1 tsp Ground Corriander
- Prepare 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
- Make ready 1 Whole Star Anise
- Take 1/4 tsp Cayenne Pepper
- Take 1/4 tsp Mustard Seeds
- Make ready 1/4 tsp Fenugreek Seeds
- Get Others
- Take 1 Can Chickpeas
- Make ready 1 Small Can Coconut Cream (Approx 1 Cup)
- Get 1 Cup Vegetable Stock
- Take 1 Cup Water
- Make ready to taste Salt & Pepper
- Make ready Produce
- Make ready 2 Medium Potatoes (Approx 500gms) Cut into chunks
- Get 400 gms Mushrooms (Cut into quarters)
- Make ready 250 gms Cherry tomatoes (or tomato cut into chunks)
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. Tempeh is first cut into bite-size cubes. This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base.
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 😁
Tempeh is first cut into bite-size cubes. This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base. It's loaded with flavor, packed with healthy ingredients and makes for a perfect weeknight meal. 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. 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!
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