This flavorful Red Potato Mushroom Curry is made with simple pantry staples. Its an easy family friendly entree. Along with being vegan, its nutritious and comforting.
Usually I avoid potatoes in my recipes due to its high carb content but red potatoes are hard to resist.
Its crispy taste and less mushy texture tempt me to cook red potatoes at least once a week for dinner.
Ingredients for Red Potato Mushroom Curry
Red potatoes
Olive oil
Mushrooms being high in Vitamin D, antibiotics, amino acid and many vitamins and minerals are my all-time favorite so I try to incorporate mushrooms into my meals a great deal.
These nutritious and delicious mushrooms promote weight loss, strengthen immunity system and lowers cholesterol levels.
Red onion
Tomato paste
Garlic
Ginger
White sesame seeds
Thyme
Cilantro
Water
Turmeric powder
Salt
Chili powder
Unsweetened coconut milk
So this time my idea was to combine the goodness of mushrooms and deliciousness of potatoes cooked in nut free creamy gravy. Hence, balance the health and taste equally to make this nutritious entree a favorite meal for your family.
How to make Red Potato Mushroom Curry
- For this I roasted the red potatoes in a preheated oven and sauteed mushrooms.
- I decided to make the base of the gravy with white sesame seeds as the main ingredient and blended it with tomato paste (store bought). I used tomato paste instead of fresh tomatoes to thicken the gravy a bit and to add a strong tangy flavor to it.
- Then, I processed onions, ginger, and garlic.
- Thereafter, Before assembling the entire, I decided to flavor the warm oil with fresh thyme herb to give this recipe a fusion essence and seasoned with minimum spices.
- Now, To make this entree vegan friendly I added coconut milk for a smooth silky taste
- Lastly, I served it warm with steamed rice and naan.
My family devoured every bite of this meal and requested me to add this recipe to my weekly meal plan.
I should make it at least twice every month. I was delighted to receive such warm appreciation from them.
Therefore, I highly recommend you to try this out and make your week night dinner more interesting as well as healthy. 🙂
You may also like:
Instant Pot Vegan Potato Corn Chowder
Instant Pot Masala Lentil Curry
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, tag @kiipfit on Instagram .
Red Potato Mushroom Curry
Ingredients
- 2 cups baby red potatoes (sliced into halves)
- 2 tbsp olive oil
- 2 cups white mushroom (sliced)
- 1 cups roughly chopped red onion
- 2 tbsp tomato paste
- 1 garlic clove
- 1/4 inch ginger root
- 1/4 cup white sesame seeds
- 1 tbsp fresh thyme
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups water
- 1/4 tsp turmeric powder
- 1/2 tsp salt or as per taste
- 1/4 tsp chili powder
- 1 1/2 cups unsweetened coconut milk
Instructions
- Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner/parchment paper.
- Place the sliced potatoes on the cookie sheet and put it in the middle rack of the oven to bake for 35-40 minutes or until the potatoes are soft.
- In the meanwhile heat 1 tbsp. olive oil in a nonstick pan and saute mushrooms.
- If the mushrooms dry up spray it with cooking spray to moisten the mushrooms. Cook them until nice golden brown in color.
- While the mushrooms are cooking, combine onion, tomato paste, garlic, ginger and sesame seeds into the food processor and grind smooth.
- Once the mushrooms are cooked take them out in a bowl and add another 1 tbsp. olive oil in the same pan.
- Now add thyme and cilantro to the warm oil. Immediately add the sesame seeds paste to it and cook for 3-4 minutes or until the paste starts sticking to the pan.
- Now add water to it, mix very well and boil for couple of minutes. Add turmeric powder, salt and chili powder to the pan and mix well. Cook for 2-3 minutes again. Now add coconut milk and mix very well. Cook for another 3-4 minutes.
- Lastly, fold in potatoes and mushrooms and gently mix. Cook for another couple of minutes.
- Turn off the flame and serve warm with steamed rice or naan.
Notes
- ½ of whole red onion equals to 1 cups roughly chopped onion for this recipe.
- If this curry left for long it might thicken a little in that case just add little coconut milk according to desired consistency and adjust the seasonings.
- This entree can be refrigerated in an air tight glass container for about a week.Â
Nutrition
Rhiannon says
Oh, how I wish my husband would eat curry (and mushrooms) because this looks absolutely divine! Will save this for a dinner party!
sola says
I always have potatoes in my pantry for an emergency side dish, but lately I’ve gotten stuck in the regular old’ (and boring old) garlic butter rut. I don’t typically cook with curry so I’m excited to give this recipe a try.
Gunjan says
Thank you Sola. Hope you like this entree.
Willow says
This is making my mouth water! I love curry! If I didn’t have a recipe blog, I would eat it all the time! (Can’t have all curry recipes on a blog.)
Gunjan says
Thank you Willow.
Bree Hogan says
This curry looks and sounds delicious, can’t wait to make it! Thanks for sharing the recipe 🙂
Chrisy @ Homemade Hooplah says
That sauce though <3 I'm totally making this the next time the neighbors come over, they'll love it!
Gunjan says
Let me know how it turns out for you.
Becky @ Project Domestication says
This looks great! I love curry and need to use more mushrooms in my cooking. 🙂
Gunjan says
Thank you Becky. I love curry too and so I came up with this recipe. 🙂