Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour
Prep:10 mins
Serves 4
1 tbsp oil1 onion, roughly chopped1 large potato, chopped into small chunks1 aubergine, trimmed and chopped into chunks250g button mushrooms2-4 tbsp curry paste (depending on how hot you like it)150ml vegetable stock400ml can reduced-fat coconut milkchopped coriander, to serve
STEP 1Heat 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.STEP 2Stir 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.
