Mushroom, Aubergine and Potato Curry

Name: Mushroom, Aubergine and Potato Curry
Yield: 1 Hungary horse/ Student!
Cuisine: British
Ingredients: 1 tbsp Cooking Oil; 1 Onion, chopped into small chunks; 130 gram Mushrooms, chopped into pieces; 1 large Potato, chopped into small pieces; 1 medium Aubergine, chopped into small pieces; 1-2 tbsp Curry Paste, depending on taste; 80 ml Vegetable Stock; 200 ml can Coconut Milk; Chopped Coriander, to serve

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my #quickrecipes, #onepotCooking, #easy #cheap, #UniversityMeal

Amazing Lady ( Grace) @cook_12096521

West Drayton

One of my #quickrecipes, #onepotCooking, #easy #cheap, #UniversityMeal

Saved

Ingredients

1 Hungary horse/ Student!

1 tbspCooking Oil
1Onion, chopped into small chunks
130 gramMushrooms, chopped into pieces
1large Potato, chopped into small pieces
1medium Aubergine, chopped into small pieces
1-2 tbspCurry Paste, depending on taste
80 mlVegetable Stock
200 mlcan Coconut Milk
Chopped Coriander, to serve

Saved

Steps

1

Heat the Oil in a large saucepan, add the Onion and Potato. Cover and cook over a low heat for about 5 minutes until the Potato starts to soften. Throw in the Aubergine and Mushrooms and cook for a further 5 minutes.
2

Stir in the curry paste, pour over the stock and Coconut Milk. Bring to the boil, then simmer for 10 minutes until the Potato is tender.
3

Take off the heat, stir in the Coriander well into the curry and serve with rice or Naan Bread. Enjoy!