Ingredients:

• 5 – Button mushrooms, big sized
• 1 – Red bell pepper
• 1 – Onion
• 1 – Big Potato
• 1 cup – Coconut Milk
• 1/4 cup – Tomato puree or fresh Tomato juice
• 1.5 – Vegetable stock cubes
• 2 tsp – Soya sauce
• 1 tbsp – Olive oil
• Salt as per taste
• 1 tsp – Pepper powder
• Coriander leaves or chives for garnishing
• 1 pinch – Turmeric powder

Method:

1. Cut mushrooms, red bell pepper, onion and potato into small pieces.
2. Heat the olive oil in a heavy bottomed pan or pressure cooker, add chopped onion and stir until it turns translucent.
3. Then add red bell pepper and potato, stir and let the mixture cook for a while.
4. Mix pepper powder and turmeric powder with a bit of salt, mix this with the mushroom pieces and keep aside.
5. Once bell pepper and potato are slightly cooked, add tomato puree, soya sauce, coconut milk, vegetable stock cubes and water (adjust water as you wish) and bring them to boil.
6. Once they start boiling, add mushrooms and stir everything well.
7. Cook everything on low heat for half an hour.
8. Add salt and pepper as per taste and cool for a while.
9. Blend with a hand blender or food processor. Grind coarsely and serve hot with coriander or chives.
10. Serve with some grilled bread slices or with garlic bread. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya