Recipe: Tasty Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Creamy Coconut Mushroom Curry - A tasty, healthy, and lip-smackingly delicious Mushroom recipe that will create a lasting food memory in your life. You can have Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) using 28 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

1. Prepare 150 gms of Spinach.
2. You need of Paste - place in food processor.
3. You need 1 of Medium Red Onion (in food processor).
4. Prepare 2 of Garlic Cloves (in food processor).
5. You need 2 of " piece ginger peeled (in food processor).
6. It's 1 tsp of Mustard Oil (in food processor).
7. You need 1 of Chilli (de seeded if you wish) (in food processor).
8. You need of Spice Mix.
9. It's 1 tsp of Ground Corriander.
10. Prepare 1 tsp of Ground Cumin.
11. Prepare 1/2 tsp of Garam Masala.
12. Prepare 1/2 tsp of Tumeric Powder.
13. It's 4 of Cardamom Pods.
14. You need 4 of Whole Cloves.
15. It's 1 of Whole Star Anise.
16. You need 1/4 tsp of Cayenne Pepper.
17. You need 1/4 tsp of Mustard Seeds.
18. Prepare 1/4 tsp of Fenugreek Seeds.
19. You need of Others.
20. You need 1 Can of Chickpeas.
21. You need 1 of Small Can Coconut Cream (Approx 1 Cup).
22. It's 1 Cup of Vegetable Stock.
23. You need 1 Cup of Water.
24. It's to taste of Salt & Pepper.
25. It's of Produce.
26. You need 2 of Medium Potatoes (Approx 500gms) Cut into chunks.
27. It's 400 gms of Mushrooms (Cut into quarters).
28. Prepare 250 gms of Cherry tomatoes (or tomato cut into chunks).

This is an extremely easy recipe with Mushroom where you just have to add chopped mushrooms in a pan with spices. Later you top it off with some desiccated coconuts and some coconut milk. This coconut milk cream of mushroom soup is decadent, luxuriously creamy, and loaded with fresh mushrooms. Vegan, gluten free, & dairy free!

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) 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 😁.

This is THE homemade cream of mushroom soup I've been waiting my whole life to make! Pour in the coconut milk and toss in the spinach. Top with fried mushrooms, coconut flakes, a drizzle of extra coconut milk and garnish with herbs, if using. I've always believed that the best dishes that come together are those born out of pure creation, and lack of hunger. My favourite is coconut milk, or especially coconut cream; I love the thickness and texture it brings to the meal.