Vegan Mushroom & Potato Curry Bowls

🥘 Ingredients

• basmati rice
  1 c
• button mushrooms
  1 lbs
• cashews
  2 tbsp
• chili flakes
  ½ tsp
• coconut milk
  1 can
• cooking oil
  2 tbsp
• garam masala
  1 tbsp
• garlic powder
  1 tsp
• ginger
  1 in
• onion
  1 unit
• peas
  1 c
• potatoes
  1 lbs
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 packet

🍳 Cookware

• medium pot
• small pot

1. 

   1

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

   onion: 1 unit, ginger: 1 in, button mushrooms: 1 lbs, potatoes: 1 lbs, cashews: 2 tbsp
2. 

   2

   Heat a large drizzle of cooking 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 ⏱️ 5 minutes . Add mushrooms, potatoes, garlic powder , and as many chili flakes as you like; cook, stirring ⏱️ 5 minutes more. Stir in tomato paste , veggie stock concentrate , 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 ⏱️ 15 minutes . Taste and season with salt and pepper if necessary. Remove from heat.

   cooking oil: 2 tbsp, garlic powder: 1 tsp, chili flakes: ½ tsp, tomato paste: 2 tbsp, veggie stock concentrate: 1 packet, garam masala: 1 tbsp, sugar: ½ tsp
3. 

   3

   While 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 ⏱️ 2 minutes . Stir in basmati rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 18 minutes . Fluff rice with a fork and stir in peas , cashews, and a drizzle of oil. Keep covered off heat until ready to serve.

   basmati rice: 1 c, peas: 1 c
4. 

   4

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

   coconut milk: 1 can