35 The best Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) family's new favorite!

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My favourite is coconut milk, or especially coconut cream; I love. 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 mushroom quinoa soup is creamy, naturally vegan soup made with coconut milk as the base.

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

Short Tips:

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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 😁.

The coconut milk seems odd in a pasta recipe, and sun-dried tomatoes don't seem to go with coconut milk or soy sauce. I highly recommend giving this one a try! 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.

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