Potato Mushroom Curry

This delicious curry is vegan, gluten-free, fat-free and salt-free! The potatoes and mushrooms give the curry a very creamy texture and the cloves provide a great flavor to it!

This one pot curry is amazing for athletes as it has lots of calories from only healing foods that will provide critical nutrients to your body!


2 lbs potatoes
2 leeks
3 onions
5 garlic cloves
2 inches grated ginger
1/2 tsp cayenne or fresh chili
2-3 tsp curry powder
1-2 tsp garam masala
1-2 cardamom pods
1 tsp cloves
2 cups chopped mushrooms
2 cups of frozen or fresh peas
2 cups zucchini
1 paprika
1-2 lemon
2-3 tbsp maple syrup
16 – 24 oz of water or healing broth
Scallions to serve
Chili flakes to serve
Ginger slices to serve


Add the onions, garlic, ginger and all the spices in a large pot and cook with water until translucent. Add more water to prevent sticking. Add the leeks and more water if needed. Cook covered for 4-5min until the leeks are translucent. Add the potatoes and enough water (or healing broth) that the potatoes are cooked in water. Cook covered until potatoes are tender (around 10-15min). Add the mushrooms, zucchini and paprika and cook covered until the veggies are tender. Add the frozen peas and cook covered for 3-4min. Remove heat and add freshly squeezed lemon juice and the maple syrup. I use so much maple syrup and lemon juice until I like the taste as it is salt free. You can use sea salt if you want to. Add some more cayenne if you like it more spicy. Try to get the cloves out of the curry and garnish with fresh scallions, ginger slices and chili flakes!

Let me know how you like it!
Lots of love Theo

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