Mushroom and Potato Curry

Mushroom and Potato Curry

Ingredients

  • 400g mushrooms, chopped
  • 7 - 8 medium potatoes, peeled and cut into bitesize chunks
  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 1 tbsp mustard seeds
  • 1 garlic clove, grated
  • 1 thumb sized piece of ginger, grated
  • 2 tbsp curry paste
  • 100g green beans, roughly chopped
  • 200g spinach
  • 1 tin of coconut milk
  • A small handful of fresh coriander, chopped 

To serve

  • Basmati rice
  • Naan bread 

Method

  1. Heat a large saucepan and add a tablespoon of sunflower oil. Gently saute the onion, potato, mustard seeds and garlic for about 5 minutes, with the lid on.
  2. Add the mushrooms, green beans and curry paste. Stir in well and cook for a further 2 to 3 minutes.
  3. Then, pour in the coconut milk. Bring to a simmer and cook just until the potatoes are tender. Stir in the spinach and coriander, seasoning well with salt and milled pepper.
  4. Serve with basmati rice and naan bread. 

Red Onion and Chive Beef Burger in Portobello 'Buns'

Red Onion and Chive Beef Burger in Portobello 'Buns'

Prep time 15 minutes (plus resting) | Cooking time 15 minutes | Serves 4 | Served with peppery rocket leaves

Read more
Mushroom Blend Cannelloni

Mushroom Blend Cannelloni

Prep time 15 minutes | Cooking time 30 minutes | Serves 4 | Baked in a rich tomato sauce

Read more