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Herb-Infused White Sesame Curry With Red Potatoes and Mushrooms [Vegan]

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In this recipe, roasted red tomatoes and sautéed mushrooms are served with an herb-infused white sesame and potato curry. Using tomato paste instead of whole tomatoes adds both a tangy flavor and texture that's thicker than usual. Lastly, creamy coconut milk adds a smooth, silky taste. Serve this curry warm with steamed rice and a side of naan.

Herb-Infused White Sesame Curry With Red Potatoes and Mushrooms [Vegan]

This Recipe is :

Vegan

Ingredients

  • 2 cups baby red potatoes, sliced into halves
  • 2 tablespoons olive oil
  • 2 cups white mushroom, sliced
  • 1 cup red onions, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoons ginger garlic paste
  • 1/4 cup white sesame seeds
  • 1 tablespoons fresh thyme
  • 1/2 cup fresh cilantro, chopped
  • 1 1/2 cups water
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1 1/2 cups unsweetened coconut milk

Preparation

  1. Preheat oven at 375°F and prepare a cookie sheet with a greased liner.
  2. 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.
  3. In the meanwhile heat 1 tablespoon olive oil in a nonstick pan and sauté mushrooms.
  4. If the mushrooms dry up, spray them with cooking spray. Cook them until they are golden brown in color.
  5. While the mushrooms are cooking, combine onion, tomato paste, ginger garlic paste, and sesame seeds into the food processor and grind until smooth.
  6. Once the mushrooms are cooked, remove them from the heat, add them to a bowl, and add another 1 tablespoon of olive oil in the same pan.
  7. Add the thyme and cilantro to the warm oil.
  8. Immediately add the sesame seeds paste to it and cook for 3-4 minutes, or until the paste starts sticking to the pan. Add water to it, mix very well and boil for a couple of minutes.
  9. Add turmeric powder, salt, and chili powder to the pan and mix well. Cook for 2-3 minutes again.
  10. Now add coconut milk and mix very well. Cook for another 3-4 minutes.
  11. Lastly, fold in potatoes and mushrooms and gently mix. Cook for another couple of minutes.
  12. Turn off the flame and serve warm with steamed rice or naan.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


MushroomPotato RecipesRed PotatoSesame SeedsTomatoes

 

AUTHOR & RECIPE DETAILS


photo

I’m Gunjan Dudani, founder of Kiipfit, where I share some of my healthy recipes and health tips which can be incorporated into our daily lives. After losing about 65 pounds in a year’s time naturally and in my endeavor of setting a healthy lifestyle example to my daughter I learned the importance of being healthy, fit, and active and explored the great potential of healthy food ingredients and hence I started blogging to share my journey with you all.


 

 



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63 comments on “Herb-Infused White Sesame Curry With Red Potatoes and Mushrooms [Vegan]”

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Kassandra Garcia
3 Months Ago

Joey Luna


Reply
Carol Mellen Highsmith
3 Months Ago

Yummy looking!


Reply
Debi Reuben
3 Months Ago

Andrew Borserio...mmmm


Reply
Jamie Belen
3 Months Ago

Paul Christopher


Reply
Paul Christopher
29 Jan 2016

Deal, you will have thus Sunday night when my babies are home with Papa

Hugo Fabian Vaca
3 Months Ago

Sally McAdam


Reply
Donna C. Matthews
3 Months Ago

Oh, that looks so good!


Reply
Amjor Chandran
3 Months Ago

Nice . I believe its white rice. Is it healthy????


Reply
Anthony Shiels
3 Months Ago

Natasha Shiels x x x


Reply
Tash Van Will
3 Months Ago

Daniela Van Zella


Reply
Daniela Van Zella
29 Jan 2016

Mmmmmmh

Anna Jukova
3 Months Ago

Leea Jones


Reply
Leea Jones
29 Jan 2016

Yuuuummmmmm!!!!!



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