One-pot Mushroom & Potato Curry
This flavorful curry is a satisfying blend of earthy vegetables and aromatic spices, simmered in a creamy coconut milk base. The tender aubergine, hearty potato, and button mushrooms marry beautifully with the rich curry paste, creating a dish that is both comforting and exotic. Finished with a sprinkle of fresh coriander, this dish is sure to delight your taste buds. Serve it with rice or naan bread for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 212 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.71 milligram of sodium
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