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Potato, Aubergine & Mushroom Curry
- Preparation: min
Time: min - Easy
- Serves 4
- Prep: 10 min
- Easy
- Serves 4
This delicious vegetable curry is really easy and quick to make. Serve with brown rice and naan bread for a filling and tasty meal that all the family can enjoy.
Rachel Foyle
Ingredients
Potato, Aubergine & Mushroom Curry
- 1 tbsp oil
- 1 onion, roughly chopped
- 1 large potato, diced
- 1 aubergine, chopped into small chunks
- 250g button mushrooms
- 2-4 tbsp curry paste
- 150ml Herbamare® vegetable Broth
- 400ml coconut milk
- Fresh coriander to garnish
Full of Goodness
- Rich in vitamins B1, B6 & K
- Essential nutrients – beta carotene, calcium & iron
- Good source of dietary fibre
With their high fibre content, aubergines help to support the digestive system and keep bowels healthy and regular. They also contain several important B vitamins which help maintain healthy skin and support the nervous system.
How to make Potato, Aubergine & Mushroom Curry
1. Heat the oil in a large saucepan and brown the onions.
2. Add the potatoes and cook over a low heat for 5 minutes, or until the potatoes begin to soften.
3. Add the aubergines and mushrooms and cook until they soften.
4. Add the Herbamare® Bouillion vegetable stock, coconut milk and curry paste.
5. Bring to the boil then simmer for 10 minutes until the potato is tender.
6. Serve with rice or naan bread, and garnish with coriander.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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