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

Before you jump to Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.

Almost every single article about reducing your weight and getting healthy informs readers to avoid drive through windows like the plague as well as to perform all of their own cooking. This is certainly good guidance. Now and then, though, you totally do not wish to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through when you are on your way home and end the day. Why shouldn’t you be capable of do this every so often and not have a bunch of guilt about slipping up on your diet? This is because many of the well-known fast food restaurants on the market are trying to “healthy up” their choices. Here is how you can eat healthy and balanced when you visit the drive through.

Visit a drive through in a place which has made it a practice to provide healthier options to people. Arby’s as an example, is void of burgers. Instead, a person’s options include things like roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has made hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every little thing.

Simple sense states that the simplest way to lose weight and get healthy is to ban fast food from your diet completely. While this is usually recommended all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, letting someone else cook dinner is just the thing you need. When you want healthy menu items, you do not have to feel terrible about visiting the drive through.

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 need 28 ingredients and 9 steps. Here is how you achieve that.

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