Vegan Mushroom & Potato Curry Bowls
with Pea-Studded Rice from Chef Sahni
Vegan Mushroom & Potato Curry Bowls
Creamy mushroom and potato curry served over pea-studded rice for a cozy vegan bowl with warm spices, hearty texture, and satisfying weeknight comfort.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 4 ounce Button Mushrooms
- ½ ounce Cashews
- 1 teaspoon Chili Flakes
- 1 unit Coconut Milk
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- 4 ounce Peas
- 12 ounce Potatoes
- 1.5 ounce Tomato Paste
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Indian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories610
Protein14g
Carbs103g
Fat16g
Tags:
VeganCalorie SmartFiber SmartLow SodiumDietitian WinSpicy
Swaps and substitutions
For a nut-free version, skip the tree nuts and finish with toasted seeds for crunch instead. If you need a lighter or coconut-free bowl, use unsweetened oat or soy cooking cream in place of the coconut milk.
What to serve with it
Serve with warm naan or flatbread and a crisp cucumber salad to balance the creamy, spiced bowl. A lemony yogurt-style dip or simple pickled onions also work well for extra brightness.
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