This was a really simple curry to make. It filled the kitchen with mouth watering aromas as it cooked.
I found this recipe in the BBC Good Food Magazine, May 2006 edition.
Mushroom & Potato Curry
1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g/9oz button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml/ 1/4 pint vegetable stock
400ml can reduced-fat coconut milk
chopped coriander, to serve
Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 minutes until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more minutes.
Stir in the curry paste, pour over the stock and coconut milk. 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.
I thought this was a great store cupboard recipe that could be adapted to suit whatever vegetables are left in the fridge, although, the combination of mushroom, aubergine and potato was a winner! It cheered us up no end! We are still having lousy weather here in Scotland and it does get you down! The curry was perfect for a grey, wet, miserable day!
The rain did stop to let the sunshine through for a while on Thursday! I would have flattened anyone who got in the way, in my rush to the garden with my book! I got some gardening done as well! Not a bad day all in all, I would like to request a few more of those please!