Very Mild Vegetable Curry

• 1 Dried whole Chilli
• 4 Cardomon pods
• 5 Black Pepper Corns
• 1/2 tsp ground Mace
• 1/2 grams shard of Cinnamon
• 3 tbsp Double concentrate tomato puree
• 4 clove of garlic, crushed
• 1 tbsp water
• 1 tbsp Turmeric
• 1/2 tbsp Garam Massala
• 400 ml Coconut milk
• 100 ml Vegetable stock
• 2 tbsp Olive oil
• 2 Potatoes, peeled and chopped into chunks
• 120 grams wild Mushrooms
• 1/2 Courgette, peeled and chopped into chunks
• 50 grams Spinach

1. Heat the oil in a pan and add the spices.
2. Cook for around 20-30seconds.
3. Add the courgette and potato chunks and brown off for 2-3mins.
4. Add the paste and cook for 2mins.
5. Make sure to cover all the veg.
6. Pour in the stock and deglaze.
7. Follow this by adding the coconut milk.
8. Put the lid on and simmer on a low heat until potatoes start to soften.
9. Make sure to occasionally stir.
10. Add the mushrooms and cook until the potatoes are fully cooked.
11. Turn off the heat and stir in the spinach for 5mins.
12. Serve

chilli, cardomon pods, black pepper, ground mace, shard of cinnamon, tomato puree, clove of garlic, water, turmeric, garam massala, coconut milk, vegetable stock, olive oil, potatoes, wild mushrooms, courgette, spinach

Taken from cookpad.com/us/recipes/349779-very-mild-vegetable-curry (may not work)