Recipe of Speedy Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian)

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When you decide to go on a diet one of the very first things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping your foods record not only helps you see clearly what you are having, it helps you see what you are not eating. For example, once you keep a food log for a few days you may notice that while you eat lots of fruit, you almost never eat any vegetables. Writing all of it down can help you see exactly which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Be as precise as possible get whenever you note down the things you eat. You have to do more than just write down "salad" into your food log. You must record each of the materials within that salad as well as the type of dressing on it. You should also include the quantities of the foods you take in. "Cereal" will not be sufficient although "one cup Fiber One cereal" is okay. Remember the more you eat of something the more calories you take in so it is vital that you list quantities so you know exactly how much of everything youre eating and how many calories you need to burn.

Record your mood while you eat. This will show you whether or not you use food to solve emotional issues. It will also identify the meals you choose when you are in certain moods. Many of us will reach for junk foods if we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat in the course of your different moods and emotional states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got benefit from reading it, now lets 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 do that.

The ingredients needed to prepare Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):

1. Take 150 gms of Spinach.
2. You need of Paste - place in food processor.
3. Prepare 1 of Medium Red Onion (in food processor).
4. Take 2 of Garlic Cloves (in food processor).
5. Take 2 of " piece ginger peeled (in food processor).
6. Provide 1 tsp of Mustard Oil (in food processor).
7. Prepare 1 of Chilli (de seeded if you wish) (in food processor).
8. Provide of Spice Mix.
9. Get 1 tsp of Ground Corriander.
10. Provide 1 tsp of Ground Cumin.
11. You need 1/2 tsp of Garam Masala.
12. Use 1/2 tsp of Tumeric Powder.
13. Get 4 of Cardamom Pods.
14. Prepare 4 of Whole Cloves.
15. Use 1 of Whole Star Anise.
16. Use 1/4 tsp of Cayenne Pepper.
17. Take 1/4 tsp of Mustard Seeds.
18. You need 1/4 tsp of Fenugreek Seeds.
19. Prepare of Others.
20. Get 1 Can of Chickpeas.
21. Use 1 of Small Can Coconut Cream (Approx 1 Cup).
22. Provide 1 Cup of Vegetable Stock.
23. Use 1 Cup of Water.
24. Provide to taste of Salt & Pepper.
25. Use of Produce.
26. Provide 2 of Medium Potatoes (Approx 500gms) Cut into chunks.
27. Use 400 gms of Mushrooms (Cut into quarters).
28. Provide 250 gms of Cherry tomatoes (or tomato cut into chunks).

Steps to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):

1. Prepare ingredients as per instructions (unfortunately I don't have a pic post prep).
2. Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also)..
3. Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes..
4. Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes..
5. Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan..
6. Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins..
7. 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)..
8. Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins).
9. Serve with chopped Corriander or Coconut Yoghurt .

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