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

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We hope you got insight 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 that.

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

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