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Mushroom and potato curry

Serve this tasty vegetarian curry with rice or naan bread

Dish Details:clock


INGREDIENTS:

4-cheese pasta1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped
1 aubergine, chopped
250g button mushrooms
3 tbsp curry paste
150ml vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve


PREPARATION:
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. Add the aubergine and mushrooms, then cook for 5 minutes.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins, until the potato is tender. Stir in the coriander.


PREP/COOK
INFORMATION:

Serves: 4

Source: BBC Easy Cook magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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