Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, potato, mushroom and coconut curry pot & coriander tortilla. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Add other veggies like sweet potato, squash. One pot sweet potato and coconut curry soup that's perfect for the onset of cold autumn weather! With only a handful of ingredients this Curry powder, garam masala, turmeric, ginger, cumin and chilli powder.
Potato, mushroom and coconut curry pot & coriander tortilla is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Potato, mushroom and coconut curry pot & coriander tortilla is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Get 3 large potatoes
- Get 200 g mushrooms
- Make ready 1 onion
- Make ready 1 can cherry tomatoes
- Take 200 ml coconut cream
- Take bunch coriander
- Take 2 garlic cloves
- Make ready 2 tbsp curry powder
- Make ready half chilli (if you like it hot put more)
- Prepare 1 vegetable stock cube
- Get olive oil
- Get pinch salt
- Make ready 4 large tortillas
Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk. Pro tip: curries always taste best when the flavours have had time to meld. Variations: use a combination of chickpeas and lentils, add potato or sweet potato. eggplant (aubergine). mushrooms. onion. potatoes. That's where the instant pot comes to the rescue.
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!
Creamy Coconut Curry with Sweet Potatoes and Chickpeas. Besides the Sweet Potatoes (which are the main ingredient in this vegan Curry), I've also added other veggies such as carrots, broccoli, onions, and garlic, making it even more healthy and rich in vitamins and nutrients. A hearty and warming sweet potato chickpea curry recipe. This healthy vegetable curry is a cheap and easy dish. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
So that is going to wrap this up with this special food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
