Step-by-Step Guide to Make Favorite Mushroom, Aubergine and Potato Curry

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mushroom, aubergine and potato curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mushroom, Aubergine and Potato Curry is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Mushroom, Aubergine and Potato Curry is something that 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. Make ready 130 gram Mushrooms, chopped into pieces
4. Prepare 1 large Potato, chopped into small pieces
5. Take 1 medium Aubergine, chopped into small pieces
6. Take 1-2 tbsp Curry Paste, depending on taste
7. Prepare 80 ml Vegetable Stock
8. Get 200 ml can Coconut Milk
9. Prepare Chopped Coriander, to serve

Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. Aubergine is an ingredient I rarely use and the only thing that sprang to. A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil.

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!

A simple vegetarian curry of fragrant aubergine and potato served with spiced rice. This can be a vegan curry if you replace the butter with oil. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Stir in curry paste, pour over the stock and coconut milk and bring to a boil.

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