Easiest Way to Make Any-night-of-the-week Mushroom, Aubergine and Potato Curry

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mushroom, aubergine and potato curry. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 easy, it is quick, it tastes yummy. It is appreciated by millions daily. Mushroom, Aubergine and Potato Curry is something which I’ve loved my entire 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 recipe, we have to first prepare a few components. You can cook mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Mushroom, Aubergine and Potato Curry:

1. Take 1 tbsp Cooking Oil
2. Prepare 1 Onion, chopped into small chunks
3. Prepare 130 gram Mushrooms, chopped into pieces
4. Prepare 1 large Potato, chopped into small pieces
5. Take 1 medium Aubergine, chopped into small pieces
6. Get 1-2 tbsp Curry Paste, depending on taste
7. Get 80 ml Vegetable Stock
8. Get 200 ml can Coconut Milk
9. Get 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.

Instructions to make Mushroom, Aubergine and Potato Curry:

1. 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.
2. 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.
3. 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 it up with this exceptional food mushroom, aubergine and potato curry recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!