ONE-POT MUSHROOM AND POTATO CURRY
We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread.
Provided by Ppaperdoll
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
- Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.
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Nipa Moni
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. The potatoes were cooked perfectly, and the sauce was flavorful. I would recommend this dish to someone who likes spicy food.
APH_Sicily_ TiffanyVargas
[email protected]This curry was easy to make and very tasty. I especially loved the addition of mushrooms. I will definitely be making this dish again.
Yaw Nsoah
[email protected]This curry was delicious! The potatoes were perfectly cooked and the sauce was flavorful and creamy. I would definitely make this dish again.
Ebony Johnson
[email protected]This curry was a bit bland for my taste. I had to add a lot of extra spices to make it more flavorful. I would recommend this dish to someone who likes mild curries.
Farhad hassani
[email protected]This curry was just what I was looking for! It was easy to make and very flavorful. I especially loved the addition of coconut milk. I will definitely be making this dish again.
Akia Vu
[email protected]I wasn't sure about this recipe at first, but I'm glad I tried it. The curry was surprisingly delicious! The potatoes were perfectly cooked, and the sauce was flavorful and creamy. I will definitely be making this again.
sako Scammer
[email protected]This curry was easy to make and very tasty. I used baby potatoes, which I think made the dish even better. I will definitely be making this again!
dian morris
[email protected]I made this curry for a potluck, and it was a huge success! Everyone loved the creamy texture and the flavorful sauce. I will definitely be making this dish again.
Adward Malik
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The potatoes were cooked perfectly, and the mushrooms added a nice earthy flavor. I would recommend this dish to anyone who likes spicy food.
Kelcie Peele
[email protected]I've made this curry several times now, and it's always a hit with my family and friends. The recipe is easy to follow, and the results are always delicious. I highly recommend this dish to anyone who loves flavorful and comforting curries.
Thandicsa Ross
[email protected]This mushroom and potato curry was an absolute delight! The flavors were rich and complex, and the potatoes were perfectly tender. I especially loved the addition of coconut milk, which gave the curry a creamy and velvety texture. I will definitely b