Aromatic Mushroom and Potato Curry Recipe

If you’re on the lookout for a hearty meatless meal, this mushroom and potato recipe is your answer. This flavorful curry is not only comforting but also packed with aromatic spices that will fill your kitchen with enticing smells. With ingredients like coconut milk, turmeric, and cumin, you’ll create a dish that warms both the body and the soul.

Let’s dive into a culinary journey where mushrooms and potatoes take center stage. This curry is perfect for those who want a satisfying meal without the meat. Plus, it’s incredibly versatile – you can easily adjust the spice levels to suit your taste buds or dietary needs.

Delicious and Vegan-Friendly Mushroom and Potato Curry

This mushroom and potato curry is a warm, comforting dish that combines earthy mushrooms and tender potatoes in a creamy coconut milk base. The flavors of garlic, turmeric, and cumin create a delightful aroma and a rich taste that will have everyone reaching for seconds.

Ingredients

• 2 cups mushrooms, sliced
• 2 medium potatoes, cubed
• 1 can (13.5 oz) coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon turmeric powder
• 1 tablespoon cumin seeds
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Basmati rice or naan bread for serving

Instructions

1. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and toast them for about 1 minute until fragrant. Then, add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. Cook the Potatoes: Stir in the cubed potatoes and sauté for about 5 minutes, allowing them to soak up the flavors. Add the sliced mushrooms and continue to cook for another 5-7 minutes until the mushrooms are tender and the potatoes are slightly soft.
3. Build the Curry Base: Sprinkle in the turmeric powder and season with salt. Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer and let it cook for 15-20 minutes, or until the potatoes are fully cooked and tender.
4. Adjust the Spice Levels: Taste the curry and adjust the seasoning if necessary. If you prefer a spicier kick, feel free to add chili powder or fresh chili peppers at this stage.
5. Serve: Remove from heat and garnish with fresh cilantro. Serve the curry hot over basmati rice or with warm naan bread.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 300kcal
• Fat: 18g
• Protein: 5g
• Carbohydrates: 32g