Prep + Cooking Time: 30-40 mins
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 x 400 ml coconut milk
- 2 big potatoes, peeled and cut in medium pieces
- 4 carrots, peeled and sliced
- 500 g chestnut mushrooms, cleaned and sliced
- 250 ml veggie stock
- 1 tsp grounded ginger
- 1 to 2 tsp Madras curry powder (optional, if you like hot spicy curries)
- 1 to 2 tsp sweet or medium curry powder
- 1 tsp paprika
- 2 tsp sesame seeds
- Salt & Pepper
- Olive oil
- Coriander (optional)
1) Put the potatoes in a saucepan and cover with cold salted water. Bring to a boil and then cook for 10 to 15 minutes until tender.
2) Heat olive oil a frying-pan over medium heat, add the onion, garlic and carrots, season with salt and pepper. Add the veggie stock and cook for 10-15 minutes until the carrots are tender. Remove any excess of liquid and add the mushrooms and cook for 5/10 minutes. Add some olive oil if needed.
3) In a bowl, mix together the coconut milk with 1 tsp of madras curry and 1 tsp sweet or medium curry if you decide to go for the madras curry or 2 tsp of sweet or medium curry if you don’t, with the ginger and paprika, season with salt and pepper. Pour the mixture onto the vegetables, add the cooked potatoes, and bring to a simmer. Reduce the heat and continue cooking for 10-15 minutes. Taste the cream and adjust the amount of spices if needed.
4) In a small frying pan, over medium heat, heat the sesame seeds until golden brown, stirring occasionally, about 3-5 minutes. Immediately transfer to a plate to cool.
5) Serve the curry, sprinkle with sesame seeds, and enjoy with quinoa, rice, or a naan bread!
Recipe Credit: @flexi_healthy_kitchen