Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom, aubergine and potato curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Mushroom, Aubergine and Potato Curry is something which I have loved my whole 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 can achieve that.

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

1. Make ready 1 tbsp Cooking Oil
2. Get 1 Onion, chopped into small chunks
3. Take 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. Get 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. 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.

Steps 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 is going to wrap this up for this special food mushroom, aubergine and potato curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!