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.
See method- Serves 6
- 15 mins to prepare and 25 mins to cook
- 325 calories / serving
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
To serve
- wholegrain basmati rice
- garlic and coriander naan
- natural yogurt
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Shop ingredientsEach serving contains
- Energy
- 1345kJ 325.0kcal
- Fat
- 28g
- Saturates
- 13g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 14.5gProtein 4.6gFibre 3.6g
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Sign in to shopMethod
- Heat 2 tablespoons of the oil in a large heavy-based frying pan and cook the mushroomsand 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 aubergineover 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.
- See more Curry recipes
