Mushroom Potato Curry
- 35 min
- β β¬2.11
- 2 servings
- Easy
Main ingredients: button mushrooms, frozen peas, potatoes, and onion. Allow about 35 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Wipe button mushrooms clean
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices.
Cook
Wash potatoes
Wash potatoes, 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
Heat rapeseed oil in a large pot over medium heat; add onion and button mushrooms and fry for 6 minutes, stirring regularly, until softened and lightly browned. Lower the heat.
Add mild curry powder and stir
Add mild curry powder and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add potatoes, canned peeled tomatoes and tap water to the pot and stir well.
Bring to the boil
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
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.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the potatoes
Divide the finished potatoes, button mushrooms and frozen peas evenly between the servings and serve immediately.
More vegan recipes
Recipe from VegPlan Β· https://vegplan.app/recipes/mushroom-potato-curry
