Mushroom and Potato Curry

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    419
based on 5 ratings

A tasty vegan curry. Try swapping the chestnut mushrooms for mixed mushrooms. Serve with rice, naan or poppadom.

recipe updated 4 Feb 2023

Ingredients

  • Onion icon
    Onion
    150 g
  • Baby potato icon
    Baby potato
    300 g
  • Aubergine icon
    Aubergine
    300 g
  • Chestnut mushrooms icon
    Chestnut mushrooms
    250 g
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    2
  • Curry paste icon
    Curry paste
    3 tablespoons
  • Coconut milk icon
    Coconut milk
    400 g

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add vegetable oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Add garlic clove to the kCook bowl
  12. Cook with filler cap removed - 2 min, 120°C, speed 3
  13. Then add baby potato to the kCook bowl
  14. Cook with filler cap removed - 5 min, 120°C, speed 3
  15. Then add aubergine and chestnut mushrooms to the kCook bowl
  16. Cook with filler cap removed - 5 min, 120°C, speed 3
  17. Then add curry paste and coconut milk to the kCook bowl
  18. Cook with filler cap removed - 15 min, 98°C, speed 3
  19. Serve
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