Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mushroom, aubergine and potato curry. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Home » Main Meals » Slow Cooking » Aubergine, Mushroom and Sweet Potato Massaman Curry. The first time I had a massaman curry was in a Thai restaurant in Ashford. I was happily tucking away, thinking how gorgeous it was, when I saw a massive lump of beef sticking out of it.
Mushroom, Aubergine and Potato Curry is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mushroom, Aubergine and Potato Curry is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have mushroom, aubergine and potato curry using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mushroom, Aubergine and Potato Curry:
- Take 1 tbsp Cooking Oil
- Prepare 1 Onion, chopped into small chunks
- Get 130 gram Mushrooms, chopped into pieces
- Get 1 large Potato, chopped into small pieces
- Take 1 medium Aubergine, chopped into small pieces
- Get 1-2 tbsp Curry Paste, depending on taste
- Get 80 ml Vegetable Stock
- Get 200 ml can Coconut Milk
- Prepare Chopped Coriander, to serve
We earn a commission for products purchased through some links in this article. Aubergine, Chickpea and Sweet Potato Curry. The potatoes make it a filling dish, and the aubergines and mushrooms give it interest and pleasing texture. The amount of curry paste can be changed to suit the taste of your family.
Steps to make Mushroom, Aubergine and Potato Curry:
- 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.
- 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.
- Take off the heat, stir in the Coriander well into the curry and serve with rice or Naan Bread. Enjoy!
Check the seasoning and stir in the coriander. Serve with a dollop of natural yogurt. Top tip for making Aubergine, bean and potato curry. 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 is going to wrap it up with this special 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 more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
