Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, mushroom, aubergine and potato curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Mushroom, Aubergine and Potato Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you can achieve that.
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
- Prepare 1 large Potato, chopped into small pieces
- Make ready 1 medium Aubergine, chopped into small pieces
- Make ready 1-2 tbsp Curry Paste, depending on taste
- Get 80 ml Vegetable Stock
- Make ready 200 ml can Coconut Milk
- Get 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:
- 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!
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 it up with this exceptional food mushroom, aubergine and potato curry recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
