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Before you jump to Potato, mushroom and coconut curry pot & coriander tortilla recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.
You already realize that the body requires the heart to be healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already understand that regular exercise and a healthy lifestyle are imperative in terms of the general health of your heart. However, did you know that there are some foods that have been found to help you improve the health of your heart? In the following paragraphs, you will discover which foods are great for your heart.
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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. You can cook potato, mushroom and coconut curry pot & coriander tortilla using 13 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Potato, mushroom and coconut curry pot & coriander tortilla:
- Provide 3 large potatoes
- Use 200 g mushrooms
- Provide 1 onion
- Get 1 can cherry tomatoes
- Prepare 200 ml coconut cream
- Get bunch coriander
- Get 2 garlic cloves
- Get 2 tbsp curry powder
- Prepare half chilli (if you like it hot put more)
- Provide 1 vegetable stock cube
- You need olive oil
- You need pinch salt
- Get 4 large tortillas
Steps 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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