Step-by-Step Guide to Make Favorite Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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

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

My favourite is coconut milk, or especially coconut cream; I love. Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce. Tempeh is first cut into bite-size cubes. This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base.

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 😁

Tempeh is first cut into bite-size cubes. This mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base. It's loaded with flavor, packed with healthy ingredients and makes for a perfect weeknight meal. This easy delicious Vegan Creamy Coconut Mushroom Lentils comes packed with flavour and is a perfect recipe for meat-free Mondays or any day of the week for that matter. Blessed with our very own creamy Organic Coconut Milk, Charley's creation is rich in flavour and smooth in texture - in other words, exactly as a mushroom soup should be!

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