Recipe of Speedy Mushroom, Aubergine and Potato Curry

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mushroom, aubergine and potato curry. One of my favorites food recipes. This time, 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. Visit Tesco Real Food for this recipe and so much more!

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

To get started with this recipe, we must prepare a few components. 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. Prepare 1 large Potato, chopped into small pieces
5. Make ready 1 medium Aubergine, chopped into small pieces
6. Make ready 1-2 tbsp Curry Paste, depending on taste
7. Take 80 ml Vegetable Stock
8. Get 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.

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!

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 is going to wrap this up for this special food mushroom, aubergine and potato curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!