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Potato and Mushroom Curry
Ingredients
  • 75ml (5 tbsp) olive oil
  • 250g (8oz) chestnut mushrooms, halved or quartered if large
  • 1 red onion, peeled and roughly chopped
  • 300g (10oz) potatoes, roughly cubed
  • 1 medium aubergine, trimmed and roughly chopped
  • 4 tbsp curry paste
  • 150ml (¼ pint) vegetable stock
  • 1 x 400ml tin coconut milk
  • 200g (7oz) baby spinach
  • 8 tbsp fresh coriander, chopped
  • subheading: To serve:
  • wholegrain basmati rice
  • garlic and coriander naan
  • natural yogurt
Steps
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