Mushroom & potato curry

10-30 minutes 30-60 minutes 4 servings 400 kcal or less aubergine aubergines bbc good food coconut milk coriander curry curry paste indian mains mushroom onion onions potato potatoes quick vegan vegetables vegetarian

N/A

Source

Ingredients

1 tbsp oil

1 onion, roughly chopped

1 large potato, chopped into small chunks

1 aubergine, trimmed and chopped into chunks

250g button mushrooms

2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve

Method

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.

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.