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One-pot mushroom & potato curry

One-pot mushroom & potato curry

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Rating: 4 out of 5.358 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal212
fat15g
saturates9g
carbs15g
sugars5g
fibre3g
protein5g
low insalt0.71g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2006

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Overall rating

Rating: 4 out of 5.358 ratings

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