Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mushroom, Aubergine and Potato Curry is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mushroom, Aubergine and Potato Curry is something that I have loved my whole life. They’re fine and they look fantastic.
Heat the oil in a large saucepan, add the onion and potato. Spicy curry dish with pan fried aubergine, mushrooms and potatoes. Served with wholegrain basmati rice and a garlic and coriander naan. Visit Tesco Real Food for this recipe and so much more!
To begin with this particular recipe, we must prepare a few components. You can cook mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom, Aubergine and Potato Curry:
- Get 1 tbsp Cooking Oil
- Make ready 1 Onion, chopped into small chunks
- Get 130 gram Mushrooms, chopped into pieces
- Prepare 1 large Potato, chopped into small pieces
- Get 1 medium Aubergine, chopped into small pieces
- Make ready 1-2 tbsp Curry Paste, depending on taste
- Prepare 80 ml Vegetable Stock
- Make ready 200 ml can Coconut Milk
- Make ready Chopped Coriander, to serve
Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. Aubergine is an ingredient I rarely use and the only thing that sprang to. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil.
Steps to make Mushroom, Aubergine and Potato Curry:
- Heat the Oil in a large saucepan, add the Onion and Potato. Cover and cook over a low heat for about 5 minutes until the Potato starts to soften. Throw in the Aubergine and Mushrooms and cook for a further 5 minutes.
- Stir in the curry paste, pour over the stock and Coconut Milk. Bring to the boil, then simmer for 10 minutes until the Potato is tender.
- Take off the heat, stir in the Coriander well into the curry and serve with rice or Naan Bread. Enjoy!
A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Stir in curry paste, pour over the stock and coconut milk and bring to a boil.
So that’s going to wrap this up for this exceptional food mushroom, aubergine and potato curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
