How to Make Gordon Ramsay Potato, mushroom and coconut curry pot & coriander tortilla

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, potato, mushroom and coconut curry pot & coriander tortilla. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Potato, mushroom and coconut curry pot & coriander tortilla is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Potato, mushroom and coconut curry pot & coriander tortilla is something which I have loved my entire life.

To get started with this particular recipe, we must 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 cook that.

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

1. Get 3 large potatoes
2. Take 200 g mushrooms
3. Get 1 onion
4. Make ready 1 can cherry tomatoes
5. Make ready 200 ml coconut cream
6. Get bunch coriander
7. Get 2 garlic cloves
8. Prepare 2 tbsp curry powder
9. Get half chilli (if you like it hot put more)
10. Make ready 1 vegetable stock cube
11. Make ready olive oil
12. Prepare pinch salt
13. Make ready 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 is going to wrap it up with this special food potato, mushroom and coconut curry pot & coriander tortilla recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!