Interesting Curry

This is a great, spicy curry that is a lot easier than most curries.

One-pot 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 button mushrooms
2-4 tbsp curry paste (depending on how hot you like it)
150ml 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 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Peace and health,
Mark Masselli

How to Cook Everything Vegetarian

Mark Bittman’s wonderful How to Cook Everything Vegetarian is available as an app for iPad and iPhone now! Being able to search for recipes in the app is a lot easier than flipping through that huge book.

(For more cool tech updates, check out my tech blog here!)

Peace and health
Mark Masselli