Vegan Mushroom Potato Curry Bowls with Pea-Studded Rice
A warming vegan curry featuring tender potatoes and mushrooms simmered in aromatic garam masala-spiced tomato sauce, served alongside fragrant basmati rice studded with sweet peas and crunchy cashews. The curry gets richness from coconut milk while maintaining clean, bold flavors that make it perfect for weeknight dinners or meal prep. Chef Sahni's version stands out for its balanced spice level and the clever addition of cashews to the rice for extra texture and protein.
Ingredients
- 1 unit Yellow Onion, halved, peeled, and finely diced
- 1 thumb Ginger, peeled and minced or grated
- 4 ounce Button Mushrooms, trimmed and sliced
- 12 ounce Potatoes, peeled and diced into 1-inch pieces
- ½ ounce Cashews, roughly chopped
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Flakes
- 1 ½ ounce Tomato Paste
- 2 unit Veggie Stock Concentrate
- 1 teaspoon Garam Masala
- ½ cup Basmati Rice
- 4 ounce Peas
- 1 unit Coconut Milk
- Salt
- Pepper
- 4 teaspoon Cooking Oil
- ½ teaspoon Sugar
Instructions
- 1
Wash and dry produce
- 2
Halve, peel, and finely dice onion
- 3
Peel and mince or grate ginger
- 4
Trim and slice mushrooms
- 5
Peel and dice potatoes into 1-inch pieces
- 6
Roughly chop cashews
- 7
Heat oil in medium pot over medium-high heat
- 8
Add half the onion, ginger, and salt and cook until deeply browned
- 9
Add mushrooms, potatoes, garlic powder, and chili flakes and cook stirring
- 10
Stir in tomato paste, stock concentrates, garam masala, water, and sugar and bring to a boil
- 11
Reduce to low simmer, cover, and cook until potatoes are tender
- 12
Taste and season with salt and pepper if necessary and remove from heat
- 13
Heat oil in small pot over medium-high heat
- 14
Add remaining onion and cook until softened and fragrant
- 15
Stir in rice, water, and salt
- 16
Bring to a boil, cover and reduce to low simmer
- 17
Cook until rice is tender
- 18
Fluff rice with fork and stir in peas, cashews, and oil
- 19
Keep covered off heat until ready to serve
- 20
Stir coconut milk into curry
- 21
Divide rice between bowls and top with curry to one side
Tips
Use pre-sliced mushrooms to save prep time if available.
Reserve leftover coconut milk for smoothies or other curries within a few days.
Let curry rest 5 minutes before serving to allow flavors to meld and thicken slightly.
Good to Know
Refrigerate curry and rice separately up to 4 days. Reheat gently with splash of water or broth.
Curry can be made 1 day ahead and reheated. Cook rice fresh for best texture.
Serve curry alongside rice in bowls, allowing diners to mix as desired.
Common Mistakes
Don't skip browning the onions deeply to avoid bland curry base.
Keep curry covered during simmering to prevent potatoes from drying out.
Substitutions
FAQ
Can I make this spicier?
Yes, add more chili flakes or fresh chilies with the aromatics. Start with small amounts and taste as you go.
What if I don't have garam masala?
Mix equal parts cumin, coriander, and cinnamon with pinches of cardamom and cloves as substitute.
How long will leftovers keep?
Store curry and rice separately in refrigerator up to 4 days. Reheat gently with splash of liquid.