One-pot mushroom & potato

curry
PREP: 10 MINS EASY SERVES 4
COOK: 20 MINS

Nutrition: per serving

kcal fat saturates carbs sugars fibre protein salt
212 15g 9g 15g 5g 3g 5g 0.71g

Ingredients Method
1 tbsp oil 1. Heat the oil in a large saucepan, add the onion and
potato. Cover, then cook over a low heat for 5 mins until
1 onion, roughly chopped
the potatoes start to soften. Throw in the aubergine and
1 large potato, chopped into small chunks mushrooms, then cook for a few more mins.

1 aubergine, trimmed and chopped into chunks

2. Stir in the curry paste, pour over the stock and coconut
250g button mushrooms milk. Bring to the boil, then simmer for 10 mins or until the
2-4 tbsp curry paste (depending on how hot you potato is tender. Stir through the coriander and serve with
like it) rice or naan bread.

150ml vegetable stock

400ml can reduced-fat coconut milk

Recipe from Good Food magazine, May 2006
chopped coriander, to serve

Recipe Tip
MAKE IT VEGAN

Just substitute your favourite vegan brand of curry paste.

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