Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato, mushroom and coconut curry pot & coriander tortilla. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Stir in the curry paste, pour over the stock and coconut milk. We have served vegan sweet potato and coconut curry at The Happy Pear and customers always let us know they enjoyed it. So we thought it's time to take this.
Potato, mushroom and coconut curry pot & coriander tortilla is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Potato, mushroom and coconut curry pot & coriander tortilla is something which I’ve loved my whole life.
To get started with this recipe, we must first 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 can achieve that.
The ingredients needed to make Potato, mushroom and coconut curry pot & coriander tortilla:
- Take 3 large potatoes
- Make ready 200 g mushrooms
- Get 1 onion
- Prepare 1 can cherry tomatoes
- Make ready 200 ml coconut cream
- Prepare bunch coriander
- Take 2 garlic cloves
- Take 2 tbsp curry powder
- Take half chilli (if you like it hot put more)
- Prepare 1 vegetable stock cube
- Take olive oil
- Take pinch salt
- Prepare 4 large tortillas
Variations: use a combination of chickpeas and lentils, add potato or sweet potato. This one-pot sweet potato coconut curry is bursting with sweet and spicy flavor! Grab a bowl and cozy on up with this fall-inspired dish! There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry!
Instructions 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!
It is filled with lots of sweet potatoes, red potatoes, carrots and onions. Stuffed with tofu, mushrooms, potatoes, carrots, peas, and a creamy coconut curry sauce, these flaky vegan pot pies are the ultimate comfort dinner. These vegan pot pies are adorable and so tasty! They have a mild and creamy coconut curry filling as well as a flaky and crispy crust! Potato curry or aloo curry recipe stovetop & instant pot instructions.
So that’s going to wrap this up for this special food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thank you very much for your time. I’m sure that you will 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, colleague and friends. Thanks again for reading. Go on get cooking!
