Potato & Mushroom Curry

 

  • Ingredients

  • 75ml (5 tbsp) olive oil
  • 250g (8oz) chestnut mushrooms, halved or quartered if large
  • 1 red onion, peeled and roughly chopped
  • 300g (10oz) potatoes, roughly cubed
  • 1 medium aubergine, trimmed and roughly chopped
  • 4 tbsp curry paste
  • 150ml (¼ pint) vegetable stock
  • 1 x 400ml tin coconut milk
  • 200g (7oz) baby spinach
  • 8 tbsp fresh coriander, chopped

 

  • Heat 2 tablespoons of the oil in a large heavy-based frying pan and cook the mushrooms and onion over a moderately high heat for 4-5 minutes until softened and golden. Remove from the pan using a slotted spoon and place onto a plate to keep warm.
  • Heat the remaining oil in the pan and cook the potatoes and aubergine over a moderately high heat for 4-5 minutes until the aubergine is golden and soft and the potatoes are beginning to soften and turn golden.
  • Add the curry paste and stir well to coat, then add the stock and bring to the boil. Cover and simmer for 5 minutes. Return the mushrooms and onion to the pan, then add the coconut milk and gently simmer for 10 minutes before stirring in the spinach leaves and coriander. Cook again for 2-3 minutes until the spinach has wilted.
  • Serve ladled over hot wholegrain basmati rice, with garlic and coriander naan breads and natural yogurt, if you like.

 

 

 

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