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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Mushroom, Aubergine and Potato Curry is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Mushroom, Aubergine and Potato Curry is something which 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. Visit Tesco Real Food for this recipe and so much more!

To get started with this particular 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 cook it.

The ingredients needed to make Mushroom, Aubergine and Potato Curry:
  1. Get 1 tbsp Cooking Oil
  2. Make ready 1 Onion, chopped into small chunks
  3. Take 130 gram Mushrooms, chopped into pieces
  4. Take 1 large Potato, chopped into small pieces
  5. Take 1 medium Aubergine, chopped into small pieces
  6. Prepare 1-2 tbsp Curry Paste, depending on taste
  7. Prepare 80 ml Vegetable Stock
  8. Make ready 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. baby aubergines and potato curry. In a separate thick bottomed pan, heat mustard oil. 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.

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!

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. Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome.

So that’s going to wrap this up for this exceptional food mushroom, aubergine and potato curry recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!