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Before you jump to Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian) recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The way to Do It.
When you start a diet probably the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping a food record makes it possible to identify the foods you are eating as well as the foods you arent eating. For example, after retaining a food journal for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down can help you determine the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Record the time of day time that you consume things. This can help you find out what times of day you feel the most hungry, when you usually reach for snacks and then you can figure out how to deal with those times. After a day or two you could notice that, although you eat lunch at the same time every single day, you still feel hungry an hour or so later. This will even make it easier to identify the times when you start to eat simply to give yourself something to do. This is significant because all those are situations that you can select other things to fill your time with than food.
Write down your feelings when you eat. This helps to demonstrate whether or not you use food as a response to emotional issues. It may also identify the foods you choose when you are in certain moods. There are many people who seek out junk food when they feel angry or depressed and are quite as likely to select healthy things when they feel happy and content. When you look closely at how you eat during your different moods and emotional states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to creamy coconut mushroom & potato curry (vegan/vegetarian) recipe. To make creamy coconut mushroom & potato curry (vegan/vegetarian) you need 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Provide 150 gms of Spinach.
- Use of Paste - place in food processor.
- Prepare 1 of Medium Red Onion (in food processor).
- Use 2 of Garlic Cloves (in food processor).
- Get 2 of " piece ginger peeled (in food processor).
- You need 1 tsp of Mustard Oil (in food processor).
- Use 1 of Chilli (de seeded if you wish) (in food processor).
- Prepare of Spice Mix.
- Get 1 tsp of Ground Corriander.
- Use 1 tsp of Ground Cumin.
- You need 1/2 tsp of Garam Masala.
- Get 1/2 tsp of Tumeric Powder.
- Get 4 of Cardamom Pods.
- Provide 4 of Whole Cloves.
- You need 1 of Whole Star Anise.
- You need 1/4 tsp of Cayenne Pepper.
- Provide 1/4 tsp of Mustard Seeds.
- Prepare 1/4 tsp of Fenugreek Seeds.
- Take of Others.
- Provide 1 Can of Chickpeas.
- Provide 1 of Small Can Coconut Cream (Approx 1 Cup).
- Prepare 1 Cup of Vegetable Stock.
- Prepare 1 Cup of Water.
- Provide to taste of Salt & Pepper.
- Prepare of Produce.
- Use 2 of Medium Potatoes (Approx 500gms) Cut into chunks.
- You need 400 gms of Mushrooms (Cut into quarters).
- Take 250 gms of Cherry tomatoes (or tomato cut into chunks).
Instructions to make Creamy Coconut Mushroom & Potato Curry (Vegan/Vegetarian):
- Prepare ingredients as per instructions (unfortunately I don't have a pic post prep).
- Add 'paste' ingredients to a food processor and blitz until a paste is created (unfortunately no pic of this also)..
- Add 1tbs oil to a pot and saute the 'paste' ingredients on low for at least approx. 5 minutes..
- Turn heat up slightly, add another tbs of oil and add the Spices and thoroughly stir regularly for a couple of minutes..
- Add the Potatoes, Chickpeas & Mushrooms to the pot and continue to stir coating them in the spice / paste mixture in the pan..
- Add the coconut cream, cherry tomatoes, stock and water. Mix, Cover pot and simmer on low for approx 30mins..
- After approx 30mins (or when potatoes are cooked through), turn off heat, add the spinach and stir. Cover and leave to sit for a couple of minutes (until spinach wilts)..
- Eg below of steamed Cauliflower Rice (placed in processor and then steamed for approx 6mins).
- Serve with chopped Corriander or Coconut Yoghurt .
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