Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, potato, mushroom and coconut curry pot & coriander tortilla. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Potato, mushroom and coconut curry pot & coriander tortilla is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Potato, mushroom and coconut curry pot & coriander tortilla is something that I’ve loved my whole life. They are nice and they look wonderful.
Sweet Potato and Mushroom Vegan Curry. Gotta love a simple vegetable curry and this delicious Sweet Potato and Mushroom Curry can be cooked stovetop or in an Instant Pot if you want to save even more time. Heat the oil in a large saucepan, add the onion and potato.
To get started with this particular recipe, we must first prepare a few ingredients. You can have potato, mushroom and coconut curry pot & coriander tortilla using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Potato, mushroom and coconut curry pot & coriander tortilla:
- Take 3 large potatoes
- Prepare 200 g mushrooms
- Make ready 1 onion
- Prepare 1 can cherry tomatoes
- Make ready 200 ml coconut cream
- Make ready bunch coriander
- Take 2 garlic cloves
- Make ready 2 tbsp curry powder
- Make ready half chilli (if you like it hot put more)
- Take 1 vegetable stock cube
- Take olive oil
- Prepare pinch salt
- Take 4 large tortillas
Sweet Potato and Red Lentil Curry is loaded with vegetables, and so full of flavor with a creamy coconut red curry sauce. Serve with quinoa, rice, naan bread or even a simple bed of greens. A beautiful and nourishing meal for any night of the week! Spinach, Mushroom & Chickpea Coconut Curry.
Steps to make Potato, mushroom and coconut curry pot & coriander tortilla:
- Wash your veg! Boil a kettle.
- Peel and finely slice the onion, cut the mushrooms into quarters and the red chilli into rings.
- Also cut the potatoes into bite-sized pieces.
- Heat a large wide-based deep pan with generous drizzle of olive oil over a medium heat. Once hot, add the sliced onion and chilli with a pinch of salt and cook for few minutes. Once caramelized, add the curry powder and cook for 1 min.
- Next add the potatoes and the mushroom to the pan and cook for few minutes.
- Meanwhile, dissolve the vegetable stock cube in 400ml boiled water. Add it to the pan.
- Add the canned cherry tomatoes, stir it and cook for 20 mins or until potatoes are cooked through. Cover it for 10 mins only.
- Preheat the oven to 200 °C. Add the coconut cream to the curry and cook for another 10 minutes until it become slightly thicker.
- Chop the coriander finely and press the garlic. Mix the garlic with splash of olive oil.
- Cut the tortillas into 4 pieces, spread garlic oil on tortillas and sprinkle half the coriander. Put the tray in the oven for 8-10 mins or until start to crisp.
- Serve the vegetable curry garnished with coriander and next to crispy tortillas!
Recipe PDF Vegan, gluten-free, refined sugar-free, one-pot, nut-free. The Stove top version of Mushroom mutter Masala has been loved a lot. But its summer, and no one wants all the heat from the stove in the house. So let make this Instant Pot (pressure cooker) version! I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking.
So that is going to wrap this up for this special food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
