2 Large Potatoes boiled and cut up in small pieces
Salt to taste
1 Garlic chopped or 1 tbsp garlic paste
Turmeric 1/2 teaspoon
Cumin 1/2 teaspoon
Paprika 1 teaspoon
Frozen Mixed Vegetables
1 diced Onion
Black pepper freshly grind 1 tea spoon
Ginger sliced or paste 1 tbsp
1 Puff Pastry sheets
Extra Virgin Olive Oil 2 tbsp
Coconut milk
1 egg beaten for glaze (optional)
Description:
Take a fry pan and pour oil. When its hot, add garlic and stir for 3 min to release the aroma then add all the sliced mushrooms and vegetables, ginger, onion and other spices. Stir for 5-7 min in high heat and then cover in low heat for 10 min then uncover, stir and then cover for another 10min. When the vegetables have soften up, remove from heat.
On another pot, boil the potatoes, when its done, cut it up in small pieces and add to the vegetable mixture. Take pastry sheets from the package and set it to thaw. Once its soft, take an oven loaf pan and cover the perimeter of the pan all around and then pour the vegetable mixture inside. Then wrap the pastry sheet and close the seam on the top of the loaf pan. Make decoration with the pastry dough from the 2nd pastry sheet and place them on the top of the seam on the loaf pan to make the top look pretty.
Bake the pastry with vegetable inside the loaf pan in the oven for 25-30 min at 400 degree F. Right before turning off the oven brush some egg wash on the top of the pastry for a nice glaze. Take it out of the oven and let it cool. Once its cooled, remove the mushroom wellington from the loaf pan and put it on a serving dish. Add the coconut curry sauce on the side in a gravy pot.
Coconut Curry Sauce
Pour Coconut milk in a saucepan. Add salt, turmeric, garlic, ginger, cumin and paprika. Simmer for 10min as the sauce thickens. Pour the sauce in a gravy pot and serve with mushroom wellington. Enjoy!
