Ingredients
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1
-
1
-
1
-
1
-
250
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2 - 4
-
150
-
400
-
3
-
-
-
-
-
-
Directions
One-Pot Mushroom and Potato Curry,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.,DH and I liked this easy curry recipe. It was relatively quick to make. We used 3 Tb green curry paste as that was what I had on hand. DH said he thought it was a little plainer than he would have liked, but it was still good. It also used ingredients I typically have on hand. We served over basmati rice. Thanks!
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Steps
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1
Done
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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. |
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2
Done
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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. |
