VEGAN MUSHROOM CURRY
This lovely S-shaped strip of land in Vietnam is appealing not only for its well-known landscapes, but also for its distinct cuisine. One of those distinct features is vegetarian cuisine.
Vegetarian dishes appeal to both domestic and international diners because they use natural ingredients, distil the inherent quintessence, keep the pure flavor, and put their whole heart into the taste of the food.
With a new vegan version, today Anchay.vn will present to you today an appealing recipe called "Vegan Mushroom Curry" which promises to delight you. This meal combines the rich taste of coconut milk with the unique flavor of curry sauce, which makes it more exciting to taste. Let us see what the following article has to say about it.
Ingredients for 1 Servings
Time
Goes Great with
Method
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PREPARATION : Put dried Shiitake mushrooms into the bowl. Wash and soak for 2 - 5 hours until its soft. Then cut off the base, drain the water and squeeze excess water.
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Peeled off the potato and onion skins, rinse and drain then cut them into bite-sized cubes.
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INSTRUCTIONS Step 1: Cooking Sauté the minced shallot over medium-high heat for 6 - 7 minutes in a saucepan. Add onions, potatoes and mushrooms when the shallot is fragrant. Mix well and sauté for 2 mins.
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Add 1/2 teaspoon of salt to the pan to give the items additional flavor. Stir in 100ml of water, 50ml of coconut milk, 2 teaspoons of curry and 1 teaspoon of sugar till mixed.
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Step 2: Finished After all the other ingredients are boiled and seasoned, add the Shimeji mushroom last. Cook till the sauce of curry is drained.
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Turn off the heat and serve immediately on a plate!
Notes:
With the collaboration of Chef Dương Yến Nhi and Anchay.vn, this Vegan Mushroom Curry recipe is an excellent vegetarian option. You should savour this meal when still hot and serve with white rice or toast, which is also quite sensible.
