Recipe of Super Quick Homemade Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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We hope you got benefit from reading it, now lets 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 cook it.

The ingredients needed to cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):

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

Instructions 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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