2027_MEDIUM
“Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour. This is a big favourite in our house, and we’re still stunned as to how good it turned out.”
  • 1 tbsp. Oil
  • 1 medium Onion, Roughly Chopped
  • 1 large Potato, Chopped Into Small Chunks
  • 1 large Aubergine, Chopped into Chunks
  • 250 g Button Mushrooms (any fresh mushrooms will do)
  • 1 tbsp. Red Curry Paste
  • 150 ml Vegetable Stock
  • 400 ml Cocunut Milk Reduced Fat
  • Coriander, Chopped

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 minutes.

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.

Notes: To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped.  Go easy with the fresh coriander, as this can really overpower the dish.

Source: Good Food : May 2006

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep: 10 Minutes  Cook: 20 Minutes

Nutritional notes : Per serving: 212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.71 g

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