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Potato, Pea & Mushroom Chinese Curry

There’s a yellow curry that I’d often order from the local Chinese takeout growing up, its not too spicy or citrusy at all unlike most of the other curries I enjoy. What it is, is pure comfort food and this healthy vegan recreation is no exception. The onions still have a little bite which I love matched with the soft potatoes that really fill and thicken this dish out. The star though is the oriental mushrooms - definitely try to get a mixed bag if you can, your tastebuds will thank you. Serve with brown rice for a belly warming dinner.


Recipe information

Serves 4
35 minutes


For the curry

350g mixed oriental mushrooms, sliced

1 yellow onion, sliced

2 potatoes

1/2 cup frozen peas

2 curry leaves

2 cups vegetable stock

1 can coconut cream

sea salt

macadamia or coconut oil

radish and coriander micro herbs (optional)

For the paste

1 onion, peeled and roughly chopped

1 tbs turmeric, ground

1 tbs curry powder

1 tsp coriander, ground

1/2 tbs coconut sugar

1inch piece ginger, peeled

1/2 pice galangal, peeled

1 small red chilli

1 tsp sea salt

3 tbs macadamia or coconut oil, melted



Heat a couple of tablespoons of oil on a medium heat in a large lidded pot. Add the sliced onion, mushrooms and a good pinch of salt. Keep tossing the mushrooms as they cook and transfer the pots contents into a bowl once the onion has just started to soften. Set aside.

Pulse all paste ingredients until everything is combined then scoop it into the pot. Cook on a medium heat for a minute, stirring. Add the stock, potatoes and curry leaves, put the lid on and cook for around 20 minutes until the potato is tender. Stir every so often to stop anything sticking. 

Pour the coconut cream into the pot along with the mushroom/onion mix and the peas. Cook for another couple of minutes then serve topped with the micro herbs.