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Fish is one of the heartiest meats you can consume. You already know this since, by now, you’ve likely been instructed to consume fish at least two times each week. This is especially true for people with heart problems or are worrying that their hearts are unhealthy. Fact: Fish is rich in Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to eat fish a couple of times each week.
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We hope you got insight from reading it, now let’s go back to creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. To cook creamy coconut mushroom & potato curry (vegan/vegetarian) you only need 28 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- You need 150 gms Spinach
- Provide Paste - place in food processor
- Provide 1 Medium Red Onion (in food processor)
- Provide 2 Garlic Cloves (in food processor)
- You need 2 " piece ginger peeled (in food processor)
- Get 1 tsp Mustard Oil (in food processor)
- Get 1 Chilli (de seeded if you wish) (in food processor)
- You need Spice Mix
- Provide 1 tsp Ground Corriander
- Provide 1 tsp Ground Cumin
- Use 1/2 tsp Garam Masala
- Provide 1/2 tsp Tumeric Powder
- Provide 4 Cardamom Pods
- You need 4 Whole Cloves
- Take 1 Whole Star Anise
- Get 1/4 tsp Cayenne Pepper
- Provide 1/4 tsp Mustard Seeds
- Prepare 1/4 tsp Fenugreek Seeds
- Get Others
- Use 1 Can Chickpeas
- Take 1 Small Can Coconut Cream (Approx 1 Cup)
- Provide 1 Cup Vegetable Stock
- Prepare 1 Cup Water
- Provide to taste Salt & Pepper
- Get Produce
- Get 2 Medium Potatoes (Approx 500gms) Cut into chunks
- You need 400 gms Mushrooms (Cut into quarters)
- Take 250 gms Cherry tomatoes (or tomato cut into chunks)
Instructions 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 😁
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