One Pot Mushroom Potato Curry Food

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ONE-POT MUSHROOM & POTATO CURRY



One-pot mushroom & potato curry image

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 212 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.71 milligram of sodium

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

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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