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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, mushroom, aubergine and potato curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Mushroom, Aubergine and Potato Curry is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Mushroom, Aubergine and Potato Curry is something that I’ve loved my whole 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.

To get started with this particular recipe, we must first prepare a few components. You can have mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Mushroom, Aubergine and Potato Curry:
  1. Get 1 tbsp Cooking Oil
  2. Get 1 Onion, chopped into small chunks
  3. Prepare 130 gram Mushrooms, chopped into pieces
  4. Take 1 large Potato, chopped into small pieces
  5. Prepare 1 medium Aubergine, chopped into small pieces
  6. Get 1-2 tbsp Curry Paste, depending on taste
  7. Make ready 80 ml Vegetable Stock
  8. Prepare 200 ml can Coconut Milk
  9. Take 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’s going to wrap it up with this exceptional food mushroom, aubergine and potato curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!