Creamy vegetarian curry made ‘from scratch’ – My Recipes

Ingredients

• 2 tablespoons coconut oil
• mushrooms, chopped into large pieces
• sweet potato, chopped into small, bite sized pieces
• peas, freshly shelled (or you can cheat and use frozen ones)
• 1 400ml can coconut milk
• 300 ml of chicken stock (I use vegan chicken stock from Massel, but if you’re wanting to be strictly paleo and not vegan, you can make your own)
• Curry powder
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon yellow mustard seeds (or ground mustard)
• 1-2 teaspoon chilli powder (add more for extra spice)
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin seeds
• 4 cardamom seeds