How to Make Quick Mushroom, Aubergine and Potato Curry

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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mushroom, Aubergine and Potato Curry is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Mushroom, Aubergine and Potato Curry is something that I have loved my entire life. They’re nice and they look wonderful.

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. Visit Tesco Real Food for this recipe and so much more!

To get started with this recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare 1 tbsp Cooking Oil
2. Get 1 Onion, chopped into small chunks
3. Get 130 gram Mushrooms, chopped into pieces
4. Make ready 1 large Potato, chopped into small pieces
5. Get 1 medium Aubergine, chopped into small pieces
6. Take 1-2 tbsp Curry Paste, depending on taste
7. Take 80 ml Vegetable Stock
8. Take 200 ml can Coconut Milk
9. Take Chopped Coriander, to serve

I cook this curry in mustard oil as it gives a really nice flavour baby aubergines and potato curry. Add Kasuri methi (Dry fenugreek leaves -handcrushed), and mix well. This was a really simple curry to make. It filled the kitchen with mouth watering aromas as it cooked.

Steps 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!

This was a really simple curry to make. It filled the kitchen with mouth watering aromas as it cooked. Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Check the seasoning and stir in the coriander. Serve with a dollop of natural yogurt.

So that’s going to wrap it up with this special food mushroom, aubergine and potato curry recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!