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

Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian). Creamy coconut mushroom chicken is fancy enough for your dinner guests but also simple When I think of the perfect date night at home, this coconut mushroom chicken is definitely on the menu. Creamy Coconut Mushrooms Curry is a delicious recipe perfect for dinner. It is made with fresh Portobello Mushrooms!

Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk. Think of this creamy dish as a vegan alternative to chicken noodle soup. Here chicken stays on the farm. You can have Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) using 28 ingredients and 9 steps. Here is how you cook that.

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

It's 150 gms of Spinach.
You need of Paste - place in food processor.
You need 1 of Medium Red Onion (in food processor).
You need 2 of Garlic Cloves (in food processor).
Prepare 2 of " piece ginger peeled (in food processor).
It's 1 tsp of Mustard Oil (in food processor).
Prepare 1 of Chilli (de seeded if you wish) (in food processor).
You need of Spice Mix.
Prepare 1 tsp of Ground Corriander.
Prepare 1 tsp of Ground Cumin.
Prepare 1/2 tsp of Garam Masala.
You need 1/2 tsp of Tumeric Powder.
Prepare 4 of Cardamom Pods.
Prepare 4 of Whole Cloves.
It's 1 of Whole Star Anise.
It's 1/4 tsp of Cayenne Pepper.
It's 1/4 tsp of Mustard Seeds.
You need 1/4 tsp of Fenugreek Seeds.
Prepare of Others.
It's 1 Can of Chickpeas.
It's 1 of Small Can Coconut Cream (Approx 1 Cup).
It's 1 Cup of Vegetable Stock.
It's 1 Cup of Water.
You need to taste of Salt & Pepper.
You need of Produce.
You need 2 of Medium Potatoes (Approx 500gms) Cut into chunks.
You need 400 gms of Mushrooms (Cut into quarters).
It's 250 gms of Cherry tomatoes (or tomato cut into chunks).

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. This creamy garlic mushroom recipe is as versatile as it is delicious. Of course, the cream needs to be replaced with something else. My favourite is coconut milk, or especially coconut cream; I love.

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

Prepare ingredients as per instructions (unfortunately I don't have a pic post prep).
Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also)..
Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes..
Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes..
Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan..
Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins..
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)..
Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins).
Serve with chopped Corriander or Coconut Yoghurt 😁.

Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce. Tempeh is first cut into bite-size cubes. Think of it as a mild mushroom based satay, this creamy Southeast Asian inspired dip isn't one to pass by. If you don't have fresh grated coconut, don't fret as it's not a necessity. What comes to your mind when you think about tropical cuisine?