Vegan mushroom and potato curry bowls

Updated at: Thu, 17 Aug 2023 09:45:35 GMT

Step 1

Wash and dry produce.

Step 2

Halve, peel and finely dice the onion. Peel, mince or grate ginger. Trim and slice mushrooms. Peel and dice potatoes into 1 inch cubes. Roughly chop cashews.

Step 3

Heat oil in medium pot over medium high heat. Add half the onion, 1/4 teaspoon ginger, and a large pinch of salt. Cook, stirring until browned. 3-5 minutes.

Step 4

Add mushrooms, potatoes, garlic powder, and chili flakes. Cook, stirring, 5 minutes more.

Step 5

Stir in tomato paste, stock concentrate, garam masala, 3/4 cup water, and 1/2 tsp sugar. Bring to a boil. Then cover and simmer on low until potatoes are tender. 12-15 minutes. Season with salt and pepper. Remove from heat.

Step 6

While curry cooks, heat oil in small pot over medium high heat. Add remaining onion and cook until soft and fragrant. 1-2 minutes. Stir in rice and 3/4 cup water, and a pinch of salt. Bring to a boil, then simmer on low until rice is tender. 15-18 minutes.

Step 7

Fluff rice with a fork and stir in peas and cashews. Keep covered off heat until ready to serve.

Step 8

Stir 2 tbsp coconut milk into curry. Divide rice across two bowls and top with curry. Serve.

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