Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mushroom, aubergine and potato curry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mushroom, Aubergine and Potato Curry is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Mushroom, Aubergine and Potato Curry is something that I have loved my entire life.
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 get started with this particular recipe, we have to prepare a few ingredients. You can have mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom, Aubergine and Potato Curry:
- Prepare 1 tbsp Cooking Oil
- Make ready 1 Onion, chopped into small chunks
- Get 130 gram Mushrooms, chopped into pieces
- Make ready 1 large Potato, chopped into small pieces
- Prepare 1 medium Aubergine, chopped into small pieces
- Take 1-2 tbsp Curry Paste, depending on taste
- Get 80 ml Vegetable Stock
- Take 200 ml can Coconut Milk
- Take 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 it up with this special food mushroom, aubergine and potato curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
