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 prepare a distinctive dish, mushroom, aubergine and potato curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Mushroom, Aubergine and Potato Curry is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Mushroom, Aubergine and Potato Curry is something that I have loved my whole life.

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 get started with this recipe, we have to first 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. Take 1 tbsp Cooking Oil
  2. Get 1 Onion, chopped into small chunks
  3. Make ready 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. Take 80 ml Vegetable Stock
  8. Prepare 200 ml can Coconut Milk
  9. Make ready 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 exceptional food mushroom, aubergine and potato curry recipe. Thank you very much for your time. I am confident 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!