June Recipe – One Pot Potato and Mushroom Curry


1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste, to taste
150ml vegetable stock
400ml can coconut milk
Chopped coriander to serve


  1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat until the potatoes start to soften.
  2. Add in the aubergine and mushrooms, then cook for a few more minutes.
  3. Stir in the curry paste, pour over the stock and coconut milk.
  4. Bring to the boil, then simmer for 10 minutes or until the potato is tender. Stir through the coriander and serve with rice or naan bread.



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