Simple Way to Make Super Quick Homemade Potato, mushroom and coconut curry pot & coriander tortilla

Hey everyone, I hope you’re having an incredible 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. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Potato, mushroom and coconut curry pot & coriander tortilla is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Potato, mushroom and coconut curry pot & coriander tortilla is something which I have loved my whole life. They’re nice and they look fantastic.

To begin 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 that.

The ingredients needed to make Potato, mushroom and coconut curry pot & coriander tortilla:

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

Steps 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!

So that’s going to wrap it up for this exceptional food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!