- 1 tbsp oil
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large potato, chopped into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 aubergine, trimmed and chopped into chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 250g button mushrooms
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 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
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.
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.
Make it veganJust substitute your favourite vegan brand of curry paste.