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

Hey everyone, I hope you are 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mushroom, Aubergine and Potato Curry is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Mushroom, Aubergine and Potato Curry is something that I have loved my whole life. They’re fine 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 get started with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 1 tbsp Cooking Oil
  2. Take 1 Onion, chopped into small chunks
  3. Prepare 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. Make ready 80 ml Vegetable Stock
  8. Take 200 ml can Coconut Milk
  9. Get 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 for this special food mushroom, aubergine and potato curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!