Vegan curry from Macau

Ingredients for 4 servings:

• 800 g mushrooms, e.g. B. Mushrooms
• ½ tsp Madras curry powder
• ½ tsp paprika powder
• 1 tsp salt
• 1 onion(s)
• 1 tbsp ginger
• 3 garlic cloves
• 400 g potatoes
• 2 bell peppers
• 2 tbsp oil
• 1 tbsp paprika powder
• 2 tbsp Madras curry powder
• 250 ml vegetable stock
• 1 can coconut milk, approx. 400 ml
• 70 g peanut butter
• 70 ml soy sauce
• 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Slice the mushrooms. Mix the spices, toss with the mushrooms, and set aside. For the curry, clean the first 5 ingredients. Finely dice the onion, ginger, and garlic, and roughly dice the potatoes and bell peppers. Heat half the oil in a saucepan and add the seasoned mushrooms. Fry until lightly browned. Then remove the mushrooms from the pan. Heat the rest of the oil over medium heat and fry the onions until translucent. Add the ginger and garlic and fry for 30 seconds to allow the aroma to develop. Add the paprika and Madras curry powder and fry for another 30 seconds. Deglaze the vegetables with the vegetable stock and coconut milk, then add the peanut butter, soy sauce, and bay leaves. Stir to dissolve the peanut butter. Bring the dish to a boil, then add the potatoes, bell peppers, and mushrooms. Simmer over medium heat until the potatoes are cooked through. Serve the curry with cooked rice.