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Potato mushroom curry in rich & creamy coconut milk – Vegan Recipe

It’s a recipie day today. Mushrooms are wondeful meat substitutes. It’s one of the naturally occurring  source of edible Vitamin D. Mushrooms and potatoes make wonderful combination for curries and stews. A simple, easy yet delicious recipe.

mushroom_recipie

Ingredients

White button mushrooms – 250 grams (sliced to bite size)

Potato – 2 (peeled and sliced to bite size)

Red / white onion – 1

Tomato – 1

Dry red chillies – 3

Coconut milk – 200 ml

Olive oil – 1 tablespoon

Garam masala – 1/4 tablespoon

Red chilli powder – 1 tablespoon

Coriander powder – 1 tablespoon

Cooking time: 40 mins

Serves: 3 – 4 people

Recipe: Add the dry red chillies, tomato and onion to a blender and blend the mixture to a paste (with little or no water). Take a wok and add in a tablespoon of oil (you can also make this recipe oil free). Once the oil is heated add the blended paste to the vessel. This would sizzle and splutter, so be cautious. Cook the mixture on low – medium heat for 2-3 minutes. Add in the spices and potatoes, cover and let it cook for 15 mins. Keep checking in-between and add in water if the sauce gets dried up. Now add in the mushrooms and let it cook for another 7-10 mins in medium heat. You would see the water from mushroom getting released and the mushroom has shrunk in it’s size. Now, add the coconut milk and give a good stir. Cover and cook for another 5-10 minutes. You will see the sauce thickens up. If you would prefer a watery curry add in more water. Now your curry is ready.

It suits best with Indian breads (Naan and roti’s) and Basmati rice. Serve hot and enjoy! You can store and refrigerate up-to 3 days and consume.

Variation: You could use any type of mushroom you like. If you are not a big fan of coconut milk, then skip the red chili powder and coconut milk from the recipe. Carry on with the remaining steps and this would give you yet another flavorful curry.

P.S: Do not get scared about the amount of red chili added here. The coconut milk has a some sweetness to it. It tends to reduce the spiciness of the curry. So you add more chili powder that get balanced/reduced by the coconut milk.

Definitely give it a try and let me know how you liked it!

…………………………….Until next time 🙂 Vegandiarist ❤

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