Allow it to cook for about two minutes until fragrant. Add ginger garlic and cook for one minute.

Spicy Curry Dish With Pan Fried Aubergine Mushrooms And Potatoes Served With Wholegrain Basmati Rice And Mushroom Curry Curry Recipes Mushroom Recipes Indian

Heat the oil in a large frying pan and when hot add the onion cumin chillies panch phoran garlic ginger potatoes.

Aubergine and mushroom curry. Method Using a vegetable peeler peel the aubergines in zebra-like stripes. Add the mushrooms and cook for about 5 minutes. Wash the mushroom and eggplants properly.

Add the tomatoes and stir fry for 23 minutes. Toss in the eggplant and season with salt and pepper. In a large oven friendly skillet melt the coconut oil or warm water over medium-high heat.

Add the green onion chili pepper and. Now heat 2 tbsp oil in a non-stick pan. Trim and cut into 15cm58in cubes.

Then all of the dry spices and salt into the pan stir. Add the chopped onion and stir. Slice them both into thin pieces any shape.

In a large skillet over a medium heat saute garlic in the cooking fat. Heat the oil in a large saucepan add onion and soften. Cook uncovered for 10 minutes.

Put in the chopped tomatoes and stock. Add aubergine mushrooms cashews chickpeas. Preheat oven to 425F.

Tomato Aubergine Mushroom Curry with Cashews 2 tsp groundnut oil 1 onion finely chopped 1 glove garlic finely chopped 2 red chillies finely chopped leave the seeds in for extra heat 3 cm piece fresh ginger finely chopped 2 Aubergines 2 large tomatoes chopped 500g mushrooms halved or quartered 1 400g tin chopped tomatoes 1 400g tin chickpeas. Pour in the.

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