So you could be preparing Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) recipes for your family but this ideas may be helpful.
By no means cook dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have change into very talked-about in addition to an essential kitchen equipment. Basically an amped-up countertop convection oven, it's quite often advisable by cooking specialists to prepare frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has loads much less fat. This cooking method may also reduce down on among the other dangerous effects of oil frying.
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We hope you got benefit from reading it, now let’s 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 achieve that.
The ingredients needed to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Prepare Spinach
- Take Paste - place in food processor
- Get Medium Red Onion (in food processor)
- Provide Garlic Cloves (in food processor)
- Prepare " piece ginger peeled (in food processor)
- You need Mustard Oil (in food processor)
- Use Chilli (de seeded if you wish) (in food processor)
- Get Spice Mix
- Take Ground Corriander
- Use Ground Cumin
- Take Garam Masala
- Provide Tumeric Powder
- Get Cardamom Pods
- Prepare Whole Cloves
- Get Whole Star Anise
- Provide Cayenne Pepper
- Prepare Mustard Seeds
- Get Fenugreek Seeds
- Take Others
- Get Chickpeas
- Take Small Can Coconut Cream (Approx 1 Cup)
- Take Vegetable Stock
- Take Water
- Use Salt & Pepper
- Get Produce
- Take Medium Potatoes (Approx 500gms) Cut into chunks
- Provide Mushrooms (Cut into quarters)
- You need Cherry tomatoes (or tomato cut into chunks)
Instructions to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- 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 😁
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