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Healthy & delicious recipes from A.Vogel

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.

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 Bouillon® vegetable stock
  • 400ml coconut milk
  • Fresh coriander to garnish

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.

This recipe is 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.

About Rachel

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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