Mushroom-Potato Curry
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On onion base, sauteed mushroom, eggplant and potato together with other ingredients, dish seasoned with curry paste.
Ingredients:
Post:
1. Peel the potato and cut into bite-sized pieces, cut the cleaned kale and washed eggplant into smaller pieces
2. Put the peeled onion roughly chopped into a pot with heated oil, add the chopped potato and simmer on low heat, covered, for 5 minutes until the potato starts to soften
3. Add eggplant, mushrooms, cook for a while, stir, pour in vegetable stock, coconut milk, add curry paste, bring to a boil and let bubble for 15 minutes to soften everything
4. Add salt to taste and serve with rice or baguette, sprinkled with fresh coriander.
Recommendation:
Oyster mushrooms can be substituted for any mushrooms.
