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Mushroom & potato curry

One-pot mushroom & potato curry

Mushroom & potato curry

Name: Mushroom & potato curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp oil; 1 onion roughly chopped; 1 large potato chopped into small chunks; 1 aubergine trimmed and chopped into chunks; 250g button mushrooms; 2-4 tbsp curry paste (depending on how hot you like it); 150ml vegetable stock; 400ml can reduced-fat coconut milk; chopped coriander to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.396 ratingsRate

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Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Vegan

Vegetarian

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Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
1 onion

roughly chopped
1 large potato

chopped into small chunks
1 aubergine

trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste

(depending on how hot you like it)
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander

to serve

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Nutrition: per serving

kcal212
fat15g
saturates9g
carbs15g
sugars5g
fibre3g
protein5g
salt0.71g

low

Method

step 1

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
step 2

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

RECIPE TIPS

MAKE IT VEGAN

Just substitute your favourite vegan brand of curry paste.

Recipe from Good Food magazine, May 2006

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A star rating of 4.3 out of 5.396 ratings

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