Vegan Potato & Mushroom Curry

A curry that hits all the right spots!

potato mushroom curry

This is an original recipe that I have the privilege of bringing you, only days after having made it. It came about purely because I had no meat in the fridge or freezer, but since the wife and I were both hungry, the pressure was on and I had to come up with something substantial.

So, what is a man to do? Rummage around in the cupboards and fridge, viewing an eclectic mix of foodstuffs, that’s what. Potatoes and onions were a good start. So was the discovery of a carton of creamed tomatoes. Add to that some mushrooms, chilies, and the knowledge you have various spices in the cupboard, and you’ve got yourself a meal in the waiting!

It was always going to be a curry, once I realized I had the chilies! What I also quickly realized was that this meal would satisfy a number of considerations: It would be easy to make; it would be substantial; it would be cheap, a proper budget meal; it would be suitable for vegetarians; that even as an avid meat eater, the flavors offered by the spices and substance of the potatoes would be more than satisfactory.

Clearly, this is a heck of a versatile recipe that will not disappoint!

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Vegan Potato & Mushroom Curry


Scale

Ingredients

  • 1 onion
  • 3 or 4 good sized potatoes
  • Plenty of Mushrooms
  • Carton of Creamed Tomatoes (or tin of chopped tomatoes)
  • 2 chilies
  • 1/2 teaspoon of Ground Coriander
  • 1/2 teaspoon of Ground Ginger
  • 1/2 teaspoon of Garam Masala
  • A good squeeze of Garlic Puree (just over 1 teaspoon!)
  • 1 teaspoon of Thyme
  • Water as required
  • Vegetable Oil

Instructions

  • The first thing to do is to put your kettle on to boil. Peel and chop up those potatoes into chunks. By the time you’ve done this the kettle should have boiled. Put the potatoes in a large pan, pour over the boiling water, bring to the boil and simmer for about 10 minutes.
  • Once you’ve got the potatoes in the pan bubbling away, peel and chop up the onion. Then finely chop up the chillies.
  • Heat a tablespoon (or two) of vegetable oil in a wok or big pan. Remember, you can test if the oil is ready by throwing in a small piece of the onion. If the oil is hot enough then the onion will sizzle. If it sizzles, carefully add all the onion and all the chillies.
  • While they sizzle away, your potatoes should be ready for draining. Take them off the heat and use a collinder to drain away from the water. You can now add them to the sizzling wok. Mix them in so the onion and chillies get in among them.
  • Into a small dish, or cup even put 1/2 teaspoon each of the Coriander, Ginger and Garam Masala. Mix together, then sprinkle over the potatoes, onion and chillies. Stir the whole mixture around.
  • Next up, chop your mushrooms. Any way you like really! Throw them into the wok and mix around again. Once you’ve done this, it’s time for your carton of Creamed Tomatoes (or tin of chopped).
  • You will probably need to add some water, so there is enough liquid in the pan for the mushrooms to cook. Try not to put too much in, but don’t worry if you do, because it will reduce as the liquid evaporates.
  • We’re nearly there! Just need to add the 1 to 1 and a half teaspoons of garlic paste, and sprinkle in the 1/2 teaspoon of thyme.

vegan potato mushroom curry


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