Recipe of Gordon Ramsay Mushroom, Aubergine and Potato Curry

Hey everyone, hope you are having an amazing 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 food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Heat the oil in a large saucepan, add the onion and potato. Spicy curry dish with pan fried aubergine, mushrooms and potatoes. Served with wholegrain basmati rice and a garlic and coriander naan. Visit Tesco Real Food for this recipe and so much more!

Mushroom, Aubergine and Potato Curry is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mushroom, Aubergine and Potato Curry is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular 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 that.

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

1. Get 1 tbsp Cooking Oil
2. Get 1 Onion, chopped into small chunks
3. Make ready 130 gram Mushrooms, chopped into pieces
4. Make ready 1 large Potato, chopped into small pieces
5. Take 1 medium Aubergine, chopped into small pieces
6. Make ready 1-2 tbsp Curry Paste, depending on taste
7. Make ready 80 ml Vegetable Stock
8. Make ready 200 ml can Coconut Milk
9. Get Chopped Coriander, to serve

Sweet Potato and Aubergine curry, not your usual staple curry ingredients and to be honest I was a little apprehensive on the outcome. Aubergine is an ingredient I rarely use and the only thing that sprang to. 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.

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!

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. To serve, scatter half the coriander and the reserved onion over the rice. Stir the garam masala through the curry and scatter with the remaining coriander. Stir in curry paste, pour over the stock and coconut milk and bring to a boil.

So that’s going to wrap this up for this special food mushroom, aubergine and potato curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!