Chinese Potato, Pea and Mushroom Curry | FOOD MATTERS®

Ingredients

• 350g (¾ lb) mixed oriental mushrooms, sliced
• 1 yellow onion, sliced
• 2 potatoes
• 1/2 cup frozen peas
• 2 curry leaves
• 2 cups vegetable stock
• 1 can coconut cream
• Sea salt
• Macadamia or coconut oil
• Radish and coriander micro herbs (optional)
• 1 onion, peeled and roughly chopped
• 1 tbsp turmeric , ground
• 1 tbsp curry powder
• 1 tsp coriander, ground
• 1/2 tbsp coconut sugar
• 1 inch (2.5cm) piece ginger, peeled
• 1/2 piece galangal, peeled
• 1 small red chili
• 1 tsp sea salt
• 3 tbsp macadamia or coconut oil, melted