Mushrooms with potatoes and curry

Seems delicious and it is. Mushrooms with potatoes and curry is an Indian recipe that will make any vegetarian very happy. It’s easy, fast and not expensive. You can easily accompany it with rice. The type of rice I would recommend is basmati. The materials are easy to be found. Concerning olive oil I would not recommend use of other kinds of oils. There is great difference using a Greek virgin olive oil and a simple cheap oil. The quanity is very small anyway , so it worths. The most difficult to be found is the coconut milk, but I think you can find it in most super markets all over the world. It’s not difficult to be cooked and you are going to love it.

Here is the recipe:

Preparation time: 10 minutes
Cooking time: 30 minutes

Materials

• 2 tablespoons olive oil
• 1 chopped onion
• 1 large potato, cut into cubes
• 1 eggplant into cubes
• 250 gr. small fresh mushrooms
• 2 tablespoons kari.br /> 150 ml vegetable broth
• 400 ml coconut milk canned
• Chopped parsley

Preparation: Heat the olive oil in a large, deep frying pan and add the onion and potato. Cover and let stand for 7 minutes on a low heat until the potatoes to begin to soften. Pour into the pan eggplant and mushrooms and let stand for another 8 minutes. Add the curry, broth and milk and cook for another 15 minutes. Serve over basmati rice and decorate with chopped parsley.

 

Tags: mushrooms, potatoes, vegan recipes