Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one of popular Food. Fruit is part of plant. Fruit is very special goo taste which have from the tree or plant are planted by human to get the fruit. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) has one special taste and smell. Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian).

How To Make 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!

My favourite is coconut milk, or especially coconut cream; I love. 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. You can cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) using 28 ingredients and 9 steps. Here is how you cook Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian).

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

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

Here chicken stays on the farm. 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.

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

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 😁.

It's loaded with flavor, packed with healthy ingredients and makes for a perfect weeknight meal. What comes to your mind when you think about tropical cuisine? The first thing I think of is the delicious taste of coconut. Try my simple recipe for a creamy coconut garlic mushroom pasta. 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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