One Pot Mushroom Potato Curry Recipes

ONE-POT MUSHROOM AND POTATO CURRY

One-Pot Mushroom and Potato Curry image

We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread.

Provided by Ppaperdoll

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks (eggplant)
250 g button mushrooms
2 -4 tablespoons curry paste, to taste
150 ml vegetable stock
400 ml reduced-fat coconut milk
3 tablespoons coriander, to serve

Steps:

Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.

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