Ingredients:

• 1 tbsp – Vegetable oil
• 2 Cloves – Garlic, minced
• 1 tsp – Ginger, grated
• 1 – Large onion, sliced thin
• 1.5 tsp – Garam Masala
• 1/4 cup – Soy yogurt
• 40 ml – Light Coconut Milk ( or 20 ml regular Coconut Milk mixed in an equal quantity of water/ vegetable stock)
• 3-4 cups – Mushrooms (sh
• take, portabella, button or the Japanese mushrooms)
• 2-3 – Potatoes, cut into 1 inch chunks, boiled or microwaved until just tender.
• For the spice paste:
• 1 – Large red onion, chopped
• 7-8 Cloves – Garlic, chopped
• 1-2 inch piece – Ginger, chopped
• 15 – Black peppercorns, ground
• 1 tbsp – Fennel seeds, ground
• 1 tsp – Cumin seeds, ground
• 1 tsp – Coriander seeds, ground
• 1 to 2 tsp – Red Chilli powder
• 2-4 tbsp – Coriander, chopped

Method:

1. Heat oil in a large, fairly deep pan like a Dutch oven.
2. Add the onions and saute on medium heat until soft and translucent.
3. Add the ginger and garlic and stir for a minute.
4. Add the garam masala and stir to coat with the oil, about a minute.
5. Add the spice paste and stir well.
6. Cook on medium-low heat, stirring frequently to keep the paste from sticking to the bottom.
7. Cook for about 10 minutes or until the paste no longer has a raw smell and taste.
8. Add the yogurt and stir in and cook for a couple more minutes.
9. Add the mushrooms and stir in and add salt.
10. Cook for a few minutes until the mushrooms start to soften and express their juices.
11. Add the potatoes and half the coconut milk.
12. Bring to a boil on medium heat, then continue to simmer for about 3-4 minutes.
13. Add the remaining coconut milk and turn off heat immediately, so the curry does not boil again.
14. Garnish with coriander leaves and, if desired, fried onions.
15. Serve hot with naan or with boiled rice.
16. Recipe courtesy: Holy Cow Vegan.