Usually I avoid potatoes in my recipes due to its high carb content but red potatoes are hard to resist. Its crispy taste and less mushy texture tempt me to cook red potatoes at least once a week for dinner.
Mushrooms being high in Vitamin D, antibiotics, amino acid and many vitamins and minerals are my all-time favorite so I try to incorporate mushrooms into my meals a great deal. These nutritious and delicious mushrooms promote weight loss, strengthen immunity system and lowers cholesterol levels.
So this time my idea was to combine the goodness of mushrooms and deliciousness of potatoes cooked in nut free creamy gravy and balance the health and taste equally to make this nutritious entrée a favorite meal for your family.
For this I roasted the red potatoes in a preheated oven and sautéed mushrooms. I decided to make the base of the gravy with white sesame seeds as the main ingredient and blended it with tomato paste (store bought), I used tomato paste instead of fresh tomatoes to thicken the gravy a bit and to add a strong tangy flavor to it, and with this I also processed onions, ginger, and garlic. Before assembling the entire ingredients into Red Potato Mushroom Curry I decided to flavor the warm oil with fresh thyme herb to give this recipe a fusion essence and seasoned with minimum spices. To make this entrée vegan friendly I added coconut milk for a smooth silky taste and served warm with steamed rice and naan.
My family devoured every bite of this meal and requested me to add this recipe to my weekly meal plan and that I should make it at least twice every month. I was delighted to receive such warm appreciation from them and I highly recommend you to try this out and make your week night dinner more interesting as well as healthy. 🙂