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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mushroom, Aubergine and Potato Curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mushroom, Aubergine and Potato Curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

Heat the oil in a large saucepan, add the onion and potato. Throw in the aubergine and mushrooms, then cook for a few more mins. Tamarind is a sweet-sour flavour and makes a great chutney. This is a quick version; you might have a little more than you need, but any leftover will keep in a pot in the fridge for a good while, or you could freeze it in ice cube trays for portion control.

To begin with this recipe, we have to prepare a few components. You can cook mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you can achieve it.

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

Add the curry paste and stir well to coat, then add the stock and bring to the boil. Heat the oil in a large pan. Transfer the curry to the slow cooker. Slash the aubergines on one side, down the length.

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!

Transfer the curry to the slow cooker. Slash the aubergines on one side, down the length. In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. 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.

So that’s going to wrap this up with this special food mushroom, aubergine and potato curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!