Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour. Trust us when we say it is delicious!
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 4
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.
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Source: BBC Good Food - Good Food Team
