vegan baby potatoes and mushrooms curry

vegan baby potatoes and mushrooms curry | cooked in coconut milk

in this recipe of vegan baby potatoes and mushrooms curry, roasted baby potatoes and sautéed mushrooms are served with a herb-infused sesame curry. i used thick tomato puree after blanching the tomatoes for a thick gravy. topped it with fresh, creamy coconut milk for a smooth, silky taste. serve this vegan baby potatoes and mushrooms curry warm with steamed rice or roti, naan.

baby potatoes and mushrooms are my favourites and in this vegan baby potatoes and mushrooms curry, i twinned them to rustle up this deliciously creamy dish. these bite-sized potatoes have soft skins and creamy flesh. best is no peeling is required. 

why i love mushrooms?

one of the reasons i love mushrooms is that they’re so easy to cook. they soak in flavours well and i use them in almost any recipe. be it in soups, stews, or stir-fries or accompanied with veggies or meat, fish, poultry, or pizza.  you can marinate, skewer and grill them just like potatoes. let your imagination run wild.

baby potato love

india is among the top five producers of potatoes in the world and potatoes are really a temperate climate crop. we obviously grow and eat a lot of potatoes. the best part is we eat it as a vegetable, and have ample ways to cook it, most common being aloo curry, aloo pakoras and so many more.

it is also nutritionally smart to not peel potatoes. potatoes are not just full of unhealthy carbs, but in fact, they are loaded with vitamins and minerals and are nutritious and delicious with the skins on. peeling removes a lot of the nutrients and dietary fibre which are concentrated in the peel or just below them. these small potatoes are actually undeveloped babies that are harvested before they develop into fully mature potatoes. that’s why they moniker “baby potatoes”?

For more interesting baby potatoes and mushroom, recipes check out these pan-fried baby mushroom, chutney-wale baby potatoes, shezwan baby potatoes, baby potato with curry leaves, italian-chinese garlic mushrooms, chinese mushroom stir fry, chilli mushroom gravy, mushroom burger, mushroom masala, shahi mushroom and baby corn biryani, egg mushroom masala to name a few.

recipe for vegan baby potatoes and mushrooms curry

INGREDIENTS

500 gms baby potatoes, sliced into halves

250 gms mushrooms sliced

4 tablespoons olive oil

1 cup red onions, roughly chopped

5 tomatoes pureed

1 tbsp ginger garlic paste

2 tbsp white sesame seeds

1 tbsp thyme

1/2 cup fresh coriander, chopped

1 1/2 cups water

1/4 teaspoon turmeric powder

1/2 teaspoon salt

1/2 teaspoon chilli powder

1 1/2 cups unsweetened coconut milk

METHOD

firstly, roast the sliced baby potatoes in a pan with little olive oil.

cook till the potatoes are done and skin nicely roasted

meanwhile in another pan heat 1 tablespoon olive oil pan and sauté the mushrooms. cook them until they are golden brown in colour. transfer into a bowl and set aside.

in the same pan add a little oil and sauté the ginger garlic paste, onion and tomato. once masala is done, transfer to a mixer and grind until smooth.

now and add another 1 tablespoon of olive oil in the same pan and add the thyme and coriander to it.

immediately add the onion-tomato paste to it and cook for 3-4 minutes, or until the oil leaks at the edges. add water to it, mix very well and let it boil for a couple of minutes.

now, add turmeric powder, salt, and chilli powder to the pan and mix well.

use fresh coconut milk if you have it or use the store-bought one.

now add coconut milk and give a thorough mix.

finally, add in the roasted potatoes and mushrooms and stir gently mix.

turn off the flame and sprinkle roasted sesame seeds and coriander leaves to garnish.

serve vegan baby potatoes and mushrooms curry warm with steamed rice or naan.