Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, potato, mushroom and coconut curry pot & coriander tortilla. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Potato, mushroom and coconut curry pot & coriander tortilla is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Potato, mushroom and coconut curry pot & coriander tortilla is something that I’ve loved my whole life. They’re fine and they look wonderful.
vegan #howtocook #vegan #vegetarianrecipes Recipes - Potato Mushroom Coconut Milk Curry Another curry from the how to cook great food stable of video recipes. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Stir in the curry paste, pour over the stock and coconut milk. This coconut sweet potato curry contains simple and healthy ingredients that you probably already have at home.
To get started with this recipe, we must first prepare a few ingredients. You can have potato, mushroom and coconut curry pot & coriander tortilla using 13 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Potato, mushroom and coconut curry pot & coriander tortilla:
- Prepare large potatoes
- Make ready mushrooms
- Prepare onion
- Take cherry tomatoes
- Take coconut cream
- Make ready coriander
- Make ready garlic cloves
- Get curry powder
- Get chilli (if you like it hot put more)
- Take vegetable stock cube
- Take olive oil
- Take salt
- Take large tortillas
They have a mild and creamy coconut curry filling as well as a flaky and crispy crust! This one-pot sweet potato coconut curry is bursting with sweet and spicy flavor! Grab a bowl and cozy on up with this fall-inspired dish! There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry!
Instructions to make Potato, mushroom and coconut curry pot & coriander tortilla:
- Wash your veg! Boil a kettle.
- Peel and finely slice the onion, cut the mushrooms into quarters and the red chilli into rings.
- Also cut the potatoes into bite-sized pieces.
- Heat a large wide-based deep pan with generous drizzle of olive oil over a medium heat. Once hot, add the sliced onion and chilli with a pinch of salt and cook for few minutes. Once caramelized, add the curry powder and cook for 1 min.
- Next add the potatoes and the mushroom to the pan and cook for few minutes.
- Meanwhile, dissolve the vegetable stock cube in 400ml boiled water. Add it to the pan.
- Add the canned cherry tomatoes, stir it and cook for 20 mins or until potatoes are cooked through. Cover it for 10 mins only.
- Preheat the oven to 200 °C. Add the coconut cream to the curry and cook for another 10 minutes until it become slightly thicker.
- Chop the coriander finely and press the garlic. Mix the garlic with splash of olive oil.
- Cut the tortillas into 4 pieces, spread garlic oil on tortillas and sprinkle half the coriander. Put the tray in the oven for 8-10 mins or until start to crisp.
- Serve the vegetable curry garnished with coriander and next to crispy tortillas!
Grab a bowl and cozy on up with this fall-inspired dish! There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry! It is filled with lots of sweet potatoes, red potatoes, carrots and onions. Add potatoes and sauté a few minutes. Crumble tempeh into tiny pieces (resembling ground meat), mix well, then add coconut milk.
So that’s going to wrap this up for this exceptional food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
