One-Pot Mushroom and Potato Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread. Ingredients:
1 tablespoon oil |
1 onion, roughly chopped |
1 large potato, chopped into small chunks |
1 aubergine, trimmed and chopped into chunks (eggplant) |
250 g button mushrooms |
2 -4 tablespoons curry paste, to taste |
150 ml vegetable stock |
400 ml reduced-fat coconut milk |
3 tablespoons coriander, to serve |
Directions:
1. Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
2. Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.
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