This is an absolutely delicious curry based on a recipe in Marijonas Vilkelis’ “Wolf & Lamb -Animal Free Cooking” book.
500 gm Mushrooms – quartered
500 gm Potatoes – diced
2 tsp Sea Salt
250 gm fresh or frozen peas
200 ml coconut milk
¼ bunch fresh Coriander – chopped
1 tsp black Mustard seeds
1 tsp black cumin seeds
1 piece fresh Ginger peeled – walnut size
4 Spring Onions
1½ dsp minced Garlic
3 large red Chili’s
1 tsp Hing (also known as Asafetida)
½ tsp Turmeric powder
1 tsp Cumin powder
Place diced Potatoes with 200 ml water and Sea Salt into TM.
Boil for 10 minutes at 100 degrees on Reverse Speed soft with MC off.
Drain water from potatoes into jug.
Set potatoes to one side in bowl, covered.
Place peas and water from potatoes into TM.
Blend on Speed 8 for 30 seconds.
Pour mix over Potatoes.
Place Onion (quartered), Chili’s, Ginger and Spring onions (roughly chopped) into TM
Cop for 5 to 10 seconds on speed 6
Add Mustard seeds, Cumin seeds, Hing, Garlic, Turmeric & Cumin powder.
Fry for 3 minutes at 100 degrees on Reverse Speed 1
Add Potato and Pea mix.
Cook for 8 minutes at 100 degrees Reverse Speed 1
Add Coconut Milk.
Cook for a further 8 minutes at 100 degrees Reverse Speed 1.
I last 2 minutes add the Chopped Coriander
Method (Non Thermomix)
Boil potatoes in 200 ml water with Sea Salt
Drain water from potatoes into blender or food processor, add peas and blend at high speed for 30 seconds.
Chop the onion & Spring Onions and grate the Ginger.
Place in frying pan with Mushrooms, Mustard seeds, Cumin seeds, Hing, Turmeric & Cumin powder and fry for a few minutes.
Add the potato and pea mix and simmer until the Mushrooms are almost cooked.
Add the Coconut milk and simmer for a few more minutes.
Add the chopped Coriander and simmer for a further 5 minutes.