Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mushroom, aubergine and potato curry. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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. Home » Main Meals » Slow Cooking » Aubergine, Mushroom and Sweet Potato Massaman Curry.

Mushroom, Aubergine and Potato Curry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Mushroom, Aubergine and Potato Curry is something that I’ve loved my whole life.

To get started with this particular 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 cook that.

The ingredients needed to make Mushroom, Aubergine and Potato Curry:

1. Prepare 1 tbsp Cooking Oil
2. Get 1 Onion, chopped into small chunks
3. Get 130 gram Mushrooms, chopped into pieces
4. Get 1 large Potato, chopped into small pieces
5. Get 1 medium Aubergine, chopped into small pieces
6. Prepare 1-2 tbsp Curry Paste, depending on taste
7. Take 80 ml Vegetable Stock
8. Make ready 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. Super, easy aubergine curry, the mushrooms give an added texture and flavour. Served along side a chicken curry this makes a very good second dish. Cheap to cook, yet full of goodness.

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!

With this recipe you get to use your microwave. Heat the oil in a large pan over medium heat. Eggplant and Potato Curry, or Aloo Baingan, is a simple, vegan and extremely flavorful Punjabi style dry curry made. This sabzi (dry version of curry) can be served with Indian flatbreads like Chapati/roti or even Naan. This dish is apt for everyday cooking.

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 am sure you can make this at home. There is gonna be 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!