Ingredients for One Pot Mushroom And Potato Curry
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 medium aubergine, cubed
- Button Mushrooms
- 2 tablespoons curry paste (adjust to taste)
- Vegetable Stock
- Reduced Fat Coconut Milk
- 2 tablespoons chopped fresh coriander
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How to Make One Pot Mushroom And Potato Curry
- Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add 1 large chopped onion and 2 medium potatoes (cubed).
- Cover and cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
- Add 1 medium aubergine (cubed) and 8 ounces of mushrooms (sliced). Cook for 2-3 minutes, stirring occasionally, until slightly softened.
- Stir in 2 tablespoons of your favorite curry paste. Pour in 1 ½ cups of vegetable stock and 1 can (13.5 ounces) of coconut milk. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender and the sauce has thickened slightly.
- Stir in 2 tablespoons of chopped fresh coriander before serving. Garnish with extra coriander and a squeeze of lime juice (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
3g
Carbs
9g