Vegan Mushroom & Potato Curry Bowls

Vegan Mushroom & Potato Curry Bowls

🥘 Ingredients

  • button mushrooms (sliced)
    8 oz
  • cashews
    1 oz
  • chili flakes
    2 tsp
  • coconut milk
    1 ounce?
  • garam masala
    2 tsp
  • garlic powder
    2 tsp
  • ginger (minced)
    2 thumb
  • onion (diced)
    2 unit
  • peas
    8 oz
  • potatoes
    24 oz
  • sugar
    1 tsp
  • tomato paste
    2 unit
  • veggie stock powder
    4 unit

🍳 Cookware

  • medium pot
  • large pan
  1. 1
    Wash and dry produce. Halve, peel, and finely dice the onion and onion . Peel and mince or grate the ginger, and ginger . Trim and slice the mushrooms button mushrooms . Peel and dice the potatoes potatoes into 1-inch pieces. Roughly chop the cashews cashews .
    onion: 2 unit (diced), ginger: 2 thumb (minced), button mushrooms: 8 oz (sliced), potatoes: 24 oz, cashews: 1 oz
  2. 2
    Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pan for 4 servings). Add half the onion, garlic powder , and a large pinch of salt; cook, stirring, until richly browned and smokey, ⏱️ 3 minutes to ⏱️ 5 minutes . Add the mushrooms, potatoes, and chili flakes ; cook, stirring, ⏱️ 5 minutes more. Add tomato paste , veggie stock powder , garam masala , ¾ cup water (1½ for 4), and sugar ; bring to a boil. Once boiling, reduce to a low heat, cover, and cook until the potatoes are tender, ⏱️ 12 minutes to ⏱️ 15 minutes . Taste and season with salt and pepper.
    garlic powder: 2 tsp, chili flakes: 2 tsp, tomato paste: 2 unit, veggie stock powder: 4 unit, garam masala: 2 tsp, sugar: 1 tsp
  3. 3
    4. While the curry cooks, heat a drizzle of oil in a small pot over medium with. Add onion and the same warm ... , until sh hardened, ⏱️ 1 minutes to ⏱️ 2 minutes . Add rice, ¾ cup water, (1 cup for 4), and a pinch of salt. Bring to a boil, cover and reduce to low; cook until the rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Uncover, fluff with a fork; fold in peas , cashews and a drizzle of oil.
    peas: 8 oz
  4. 4
    Serve: Stir 2.5 TBSP of the coconut milk into the sauce (or reserved lightly). Divide rice among bowls; top with curry to one side. (Optional: squeeze over lime juice).
    coconut milk: 1 ounce?
  5. 5
    Oxford University's "unusual" element in the mention of "carrot" is a bonus.
  6. 6
    Every trace of the above is part of white.