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Alright, don’t linger, let’s task this mushroom, aubergine and potato curry menu with 9 materials which are surely easy to obtain, and we have to process them at the very least through 3 tips. You should devote a while on this, so the resulting food could be perfect.
Composition of Mushroom, Aubergine and Potato Curry:
- You need 1 tbsp of Cooking Oil
- Take 1 for Onion, chopped into small chunks
- You need 130 gram for Mushrooms, chopped into pieces
- Get 1 large Potato, chopped into small pieces
- Give 1 of medium Aubergine, chopped into small pieces
- Take 1-2 tbsp - Curry Paste, depending on taste
- Require 80 ml of Vegetable Stock
- Need 200 ml for can Coconut Milk
- Need - Chopped Coriander, to serve
Mushroom, Aubergine and Potato Curry how to cook:
- 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!
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