Vegan Mushroom & Potato Curry Bowls

Name: Vegan Mushroom & Potato Curry Bowls with Pea-Studded Rice from Chef Sahni
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Onion; 1 Ginger; 4 oz Mushroom; 12 oz Potato; 1/2 oz Cashews; 1 tsp Garlic Powder; 1 tsp Red Pepper Flakes; 1 1/2 oz Tomato Paste; 2 Egg; 1 tsp Garam Masala; 1/2 cup Rice; 4 oz Frozen Peas; 1 Milk; Salt; Black Pepper; 4 tsp Cooking Oil; 1/2 tsp Granulated Sugar

with Pea-Studded Rice from Chef Sahni

By Recipe0 System

We’ve partnered with award-winning Indian chef Surbhi Sahni and her women-owned restaurant Tagmo for a delicious Indian curry that’s perfect for celebrating the vibrant flavors of Asian Heritage Month. Thanks to Chef Sahni, you’ll learn to make this simple, satisfying South Asian dish right in your own kitchen—a fantastic vegan dinner idea for any night. Cashew and pea-studded basmati rice makes a fragrant bed for a tomato-y mushroom and potato coconut curry with as much (or as little) heat as you like.

Thai

Indian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Ginger
4 oz Mushroom
12 oz Potato
1/2 oz Cashews
1 tsp Garlic Powder
1 tsp Red Pepper Flakes
1 1/2 oz Tomato Paste
2 Egg
1 tsp Garam Masala
1/2 cup Rice
4 oz Frozen Peas
1 Milk
Salt
Black Pepper
4 tsp Cooking Oil
1/2 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Halve, peel, and finely dice onion. Peel and mince or grate ginger. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and dice potatoes into 1-inch pieces. Roughly chop cashews.
2

Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add half the onion, ½ tsp ginger (1 tsp for 4), and a large pinch of salt; cook, stirring, until deeply browned, 3-5 minutes.

Add mushrooms, potatoes, garlic powder, and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4); cook, stirring, 5 minutes more.

Stir in tomato paste, stock concentrates, garam masala, ¾ cup water (1½ cups for 4), and ½ tsp sugar (1 tsp for 4); bring to a boil. Once boiling, reduce to a low simmer, cover, and cook until potatoes are tender, 12-15 minutes. Taste and season with salt and pepper if necessary. Remove from heat.
3

While curry cooks, heat a drizzle of oil in a small pot over medium-high heat (use a medium pot for 4 servings). Add remaining onion and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Fluff rice with a fork and stir in peas, cashews, and a drizzle of oil.

Keep covered off heat until ready to serve.
4

Stir 2 TBSP coconut milk (4 TBSP for 4 servings) into curry. (Reserve the rest for another use.)

Divide pea-studded rice between bowls; top with curry to one side. Serve.

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