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We hope you got benefit from reading it, now let’s go back to potato, mushroom and coconut curry pot & coriander tortilla recipe. To make potato, mushroom and coconut curry pot & coriander tortilla you need 13 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Potato, mushroom and coconut curry pot & coriander tortilla:
- Get large potatoes
- You need mushrooms
- Get onion
- Use cherry tomatoes
- Take coconut cream
- Prepare coriander
- Prepare garlic cloves
- You need curry powder
- Prepare chilli (if you like it hot put more)
- Use vegetable stock cube
- Provide olive oil
- You need salt
- Use large tortillas
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!
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