Potato and Mushroom Curry Recipe

Spicy curry dish with pan fried aubergine, mushrooms and potatoes. Served with wholegrain basmati rice and a garlic and coriander naan.

Serves 6 - 15 mins to prepare and 25 mins to cook - 325 calories / serving

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
To serve
wholegrain basmati rice
garlic and coriander naan
natural yogurt

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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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