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