Mushroom Potato Curry
- 35 min
- β β¬2.11
- 2 servings
- Easy
button mushrooms, frozen peas, and potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Prepare button mushrooms
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices. Wash potatoes.
Cook
Peel or trim any tough ends
Peel or trim any tough ends, and cut into 1 cm dice. Peel and halve onion, then finely dice.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add onion, button mushrooms and fry for 6 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add mild curry powder and stir for just 30 seconds until fragrant; do not let it darken Add potatoes, canned peeled tomatoes.
Tap water to the pot and stir well
Tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 15 minutes until the firm ingredients are tender, stirring occasionally.
Add frozen peas to the pot and stir well
Add frozen peas to the pot and stir well. Bring to the boil, then cover and simmer gently for 4 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished potatoes
Divide the finished potatoes, button mushrooms, frozen peas evenly between the servings and serve immediately.
