Hey everyone, I hope you’re having an incredible day today. 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 unique. This is gonna smell and look delicious.
Mushroom, Aubergine and Potato Curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Mushroom, Aubergine and Potato Curry is something that I’ve loved my entire life.
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 get started with this recipe, we must first prepare a few ingredients. You can have mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mushroom, Aubergine and Potato Curry:
- Make ready 1 tbsp Cooking Oil
- Make ready 1 Onion, chopped into small chunks
- Take 130 gram Mushrooms, chopped into pieces
- Make ready 1 large Potato, chopped into small pieces
- Get 1 medium Aubergine, chopped into small pieces
- Get 1-2 tbsp Curry Paste, depending on taste
- Get 80 ml Vegetable Stock
- Take 200 ml can Coconut Milk
- Take Chopped Coriander, to serve
Stir the garam masala through the curry and scatter with the remaining coriander. The potatoes make it a filling dish, and the aubergines and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family. This flavourful, make-ahead aubergine, chickpea and sweet potato curry will be popular with vegetarian guests.
Instructions 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!
We earn a commission for products purchased through some links in this article. Aubergine, Chickpea and Sweet Potato Curry. Check the seasoning and stir in the coriander. Serve with a dollop of natural yogurt. Top tip for making Aubergine, bean and potato curry.
So that is going to wrap this up with this special food mushroom, aubergine and potato curry recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
