Simple Spud Curry

Name: Simple Spud Curry
Ingredients: 1 tablespoon oil; 1 onion, roughly chopped; 1 large potato, chopped into small chunks; 1 aubergine, trimmed and chopped into chunks; 250 g button mushrooms; 2 -4 tablespoons curry paste; 150 ml vegetable stock; 400 ml reduced-fat coconut milk; 2 tablespoons chopped coriander, to serve

9 ingredients

8 steps

Ingredients

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

Directions

1

Heat the oil in a large saucepan.
2

Add the onion and potato.
3

Cover, then cook over a low heat for 5 minutes until the potatoes start to soften.
4

Throw in the aubergine and mushrooms; cook for a few more minutes.
5

Stir in the curry paste; pour over the stock and coconut milk.
6

Bring to the boil, then simmer for 10 minutes or until the potato is tender.
7

Stir through the coriander.
8

Serve with rice or naan bread.