Mixed Melody Potato Curry Stew (Gluten-Free)
On these cold winter’s nights, I love to cook up something creamy, warm and spicy.
As you will notice very quick with my recipes I do LOVE curry.
When I was at the store I saw these adorable bouquet potatoes and they just scream stew, don’t they?
Here is my creation to cure those winter chills!
Mixed Melody Potato Curry Stew
2 cups water
1-2 tablespoons curry, depending how hot you like it!
4 cloves garlic, minced
1 bag of mixed melody potatoes, halved (or 3 potatoes of your choice)
1 can red kidney beans, drained and rinsed
1 bunch of parsley, chopped roughly
1 cup organic bella mushrooms, sliced
1 can coconut milk
1 tablespoon organic canola oil
1-2 teaspoons salt
Sauté the garlic in oil till fragrant, then add in the potatoes and mushrooms. Gently sauté on medium to medium-high heat for approximately 10 minutes. Then stir in the water, beans, coconut milk, curry and salt. Bring to a slight boil, then let it simmer for approximately 20 minutes on low-medium heat. Give it a little taste and add salt as needed. Add in the parsley and time to serve! You can garnish each bowl with some garlic croutons; makes for a tasty touch.