Mushroom, Aubergine and Potato Curry
Mushroom, Aubergine and Potato Curry

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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.

Mushroom, Aubergine and Potato Curry is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Mushroom, Aubergine and Potato Curry is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have 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. Prepare 1 tbsp Cooking Oil
  2. Make ready 1 Onion, chopped into small chunks
  3. Take 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. Prepare 1-2 tbsp Curry Paste, depending on taste
  7. Take 80 ml Vegetable Stock
  8. Prepare 200 ml can Coconut Milk
  9. Make ready Chopped Coriander, to serve

It is not the most attractive curry, but the mushiness of the aubergines with. 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 was a really simple curry to make.

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!

It filled the kitchen with mouth watering aromas as it cooked. In a separate thick bottomed pan, heat mustard oil. I cook this curry in mustard oil as it gives a really nice flavour to the curry. baby aubergines and potato curry. Once cooked, sprinkle a little garam masala on top. Garnish with fresh coriander leaves and chillies.

So that is going to wrap this up for this exceptional food mushroom, aubergine and potato curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!