Heat a splash of oil over a medium heat in a large pan.
1 tablespoon oil
Sauté the chopped onion for 5 minutes until translucent.
1 onion
Pop in the garlic and ginger and fry for one minute more.
3 cloves garlic, 1 tablespoon fresh ginger
Add potatoes and mushrooms. Sauté for another few minutes.
400 g potatoes, 400 g mushrooms
Sprinkle in the powdered spices and stir well. Prevent burning by keeping it all moving in the pan!
2.5 teaspoon garam masala powder, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 1 pinch cinnamon powder, 1 pinch chilli powder
Pour in the stock and coconut milk and still well.
250 ml vegetable stock, 400 ml coconut milk
Bring the sauce up to the boil, and then down to a simmer. You’ll want to let it simmer for about 5 minutes to let the flavours infuse.
Taste the sauce and then add salt to taste. You can also add a pinch more chilli if you'd like.
Simmer for around 10 minutes, this will allow the potatoes to cook and let the flavours infuse even further.
Add the chopped pepper and the ground almonds. They sauce will thicken up quite a lot with the ground almonds. Simmer for another 5 minutes.
1 orange pepper, 3 tablespoon ground almonds
Stir through the vegan yoghurt and serve with pilau rice, naan and poppadoms.
120 g vegan yoghurt