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]

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  • 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


  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.


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