Ingredients
The following ingredients have 4 Servings
- 1 tbsp Olive Oil
- 1 Onion chopped
- 1-2 Large Potatoes peeled and chopped into chunks
- 1 Aubergine chopped
- 250 g Mushrooms
- 3 tbsp Curry Paste shop-bought or homemade (recipe below)
- 150 ml Vegetable Stock
- 1 400 g tin Coconut Milk
- Fresh Coriander chopped
- Flaked Almonds
- 2 cloves Garlic
- 1 piece thumb-sized Ginger
- 1 tsp Cayenne Pepper
- 1 tbsp Smoked Paprika
- 1 tsp Garam Masala
- 1/2 tsp Salt
- 2 tbsp Vegetable Oil
- 2 tbsp Tomato Puree
- 1 small bunch Fresh Coriander
- Handful Flaked Almonds
- 1 tsp Cumin Seeds
- 1 tsp Dried Coriander
Instruction
- Heat the olive oil over a medium heat. Add the onion and potatoes and cook for five minutes. Add the aubergine and mushrooms and cook for a little longer. Stir in the curry paste and cook until everything becomes very fragrant, probably just a couple of minute.
- Pour in the stock and coconut milk, bring to the boil and cook for 15-20 minutes until all the vegetables are tender. Serve with a grain of your choice and topped with the coriander and flaked almonds.
