Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mushroom, Aubergine and Potato Curry is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take 1 tbsp Cooking Oil
- Make ready 1 Onion, chopped into small chunks
- Prepare 130 gram Mushrooms, chopped into pieces
- Make ready 1 large Potato, chopped into small pieces
- Take 1 medium Aubergine, chopped into small pieces
- Make ready 1-2 tbsp Curry Paste, depending on taste
- Prepare 80 ml Vegetable Stock
- Make ready 200 ml can Coconut Milk
- 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:
- 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’s going to wrap this up with this exceptional food mushroom, aubergine and potato curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at 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!
