Mushroom and potato curry
recipe
Mushroom and potato curry
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Serve this tasty vegetarian curry with rice or naan bread
Ingredients
- 1 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
Serves:
4
Directions
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- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for mins, until the potatoes start to soften. Add the aubergine and mushrooms, then cook for minutes.
Source: BBC Easy Cook magazine
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