Good Morning, everyone. How are you all doing? It has been lovely here in the U.K. ☀️The sun has been shining. Everyone’s been taking full advantage of taking the kids out whilst their on half term, and so have we, my mum and I have been going for walks round our *estate* just to enjoy the summery weather whilst it’s here, as well as as go out into the city centre and and the town where we live. It’s been nice to get out and not have to deal with anything, of course we’ve had multiple appointments in between as well, my mum is having to be monitored with her kidneys as each time she has a blood test 💉her levels are going further down, so they want to keep a close eye on her and do further testing. Then my dad is having to undergo tests because of a genetic family problem that keeps occurring and he’s also having to get some help for his mental health as he’s not in a great place right now, fingers crossed 🤞🏼 all these problems can be easily treated and we can get back to some normalcy. Last Monday, I registered at a new doctors surgery, which seems really nice 😊 I’m hoping that I can then get referred to physio for my hand/wrist as it’s still causing me a lot of pain, at the moment I’m in the waiting stage to see if I’ll get accepted. Anyway, I think 💭 I’ve rambled on enough. Let’s move on to today’s post, shall we? 😃

If you’ve been with me for a while, you know I absolutely love curry. I can eat them in whatever weather, be it winter or summer, and with it being National Mushroom Month 🍄‍🟫, which, I have to be honest, I didn’t know existed, I just knew I had to share this recipe with you to make when you have a few spare minutes. You can adjust the spice level to your own preferences as well as add more vegetables; that’s what’s so great about this dish- it’s so versatile that you can adapt it to your liking, and it will still taste just as good!

Vegan Mushroom & Potato Curry Bowls with Pea-Studded Rice

Ingredients

• 1 unit Yellow Onion
• 1 thumb Ginger
• 4 ounces Button Mushrooms
• 12 ounces Potatoes
• ½ ounce Cashews (Contains: Tree Nuts)
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Flakes
• 1.5 ounces Tomato Paste
• 2 unit Veggie Stock Concentrate
• 1 teaspoon Garam Masala
• ½ cup Basmati Rice
• 4 ounces Peas
• 1 unit Coconut Milk (Contains: Tree Nuts)

Instructions

Wash and dry the produce. • Halve, peel, and finely dice the onion. Peel and mince or grate ginger. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and dice potatoes into 1-inch pieces. Roughly chop the cashews.

Heat a large drizzle of oil in a medium pot over medium-high heat. Add half the onion, ½ tsp ginger, and a large pinch of salt; cook, stirring, until deeply browned, 3-5 minutes. Add mushrooms, potatoes, garlic powder, and as many chili flakes as you like; cook, stirring, 5 minutes more. 

Stir in tomato paste, stock concentrates, garam masala, ¾ cup water, and ½ tsp sugar; bring to a boil. Once boiling, reduce to a low simmer, cover, and cook until potatoes are tender, 12-15 minutes. Taste and season with salt and pepper if necessary. Remove from heat.

While the curry cooks, heat a drizzle of oil in a small pot over medium-high heat. Add remaining onion and cook, stirring, until softened and fragrant, 1-2 minutes. Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until the rice is tender, 15-18 minutes. Fluff the rice with a fork and stir in the peas, cashews, and a drizzle of oil. Keep covered off heat until ready to serve.

Stir 2 TBSP coconut milk into the curry. (Reserve the rest for another use.). Divide the pea-studded rice between bowls; top with curry to one side. Serve.

*Side Note* Here are some vegetables you can use in this quick curry:

• Aubergine – Eggplant
• Broccoli
• Carrots
• Cauliflower
• Courgette – Zucchini
• Mushrooms
• Peas
• Potatoes
• Sweet Potatoes

*Side Note* Once cool. Leftover curry can be kept in the fridge for 2-3 days.

Thank you for visiting my blog and reading today’s post. Have a lovely week, and I hope the sun doesn’t disappear so you manage to enjoy some of the summery weather we’re currently having. If you do get to go outside, please don’t forget to use sunscreen and drink plenty of water. On that note, I shall leave you to enjoy the rest of your day. I shall see you in two weeks!