Potato, mushroom and coconut curry pot & coriander tortilla
Potato, mushroom and coconut curry pot & coriander tortilla

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, potato, mushroom and coconut curry pot & coriander tortilla. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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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.

To get started with this recipe, we have to first prepare a few components. You can cook potato, mushroom and coconut curry pot & coriander tortilla using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Potato, mushroom and coconut curry pot & coriander tortilla:
  1. Take 3 large potatoes
  2. Make ready 200 g mushrooms
  3. Make ready 1 onion
  4. Take 1 can cherry tomatoes
  5. Take 200 ml coconut cream
  6. Take bunch coriander
  7. Prepare 2 garlic cloves
  8. Get 2 tbsp curry powder
  9. Get half chilli (if you like it hot put more)
  10. Make ready 1 vegetable stock cube
  11. Prepare olive oil
  12. Prepare pinch salt
  13. Make ready 4 large tortillas

Keyword vegan sweet potato curry, chickpea curry, coconut curry. Because the recipe moves quickly once you've started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they're called for. Stuffed with tofu, mushrooms, potatoes, carrots, peas, and a creamy coconut curry sauce, these flaky vegan pot pies are the ultimate comfort dinner. These vegan pot pies are adorable and so tasty!

Instructions to make Potato, mushroom and coconut curry pot & coriander tortilla:
  1. Wash your veg! Boil a kettle.
  2. Peel and finely slice the onion, cut the mushrooms into quarters and the red chilli into rings.
  3. Also cut the potatoes into bite-sized pieces.
  4. 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.
  5. Next add the potatoes and the mushroom to the pan and cook for few minutes.
  6. Meanwhile, dissolve the vegetable stock cube in 400ml boiled water. Add it to the pan.
  7. Add the canned cherry tomatoes, stir it and cook for 20 mins or until potatoes are cooked through. Cover it for 10 mins only.
  8. Preheat the oven to 200 °C. Add the coconut cream to the curry and cook for another 10 minutes until it become slightly thicker.
  9. Chop the coriander finely and press the garlic. Mix the garlic with splash of olive oil.
  10. 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.
  11. Serve the vegetable curry garnished with coriander and next to crispy 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! It is filled with lots of sweet potatoes, red potatoes, carrots and onions.

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