Mushroom & Potato curry with a DIY curry paste

I’m all for a one pot/pan meal, its a time saver and it allows me to press on with other things when i’m super busy. This one pot curry is veggie friendly and ticks the healthy box, which is good for me and baby!

Now here is the killer, I made my own curry paste on the spot. I couldn’t do with any shop bought stuff as I generally don’t like a lot of spice and my little boy would need something mild, so this is how i made it; make sure to make it along with the prep and add it to this recipe!

A.E x

What you’ll need for the paste

(this makes about 2 tbsp of paste)

▪1tsp minced garlic

▪1tsp minced ginger

▪½tsp cayenne pepper

▪2tsp olive oil

▪½tsp garam masala

▪½tsp tumeric

▪½tsp cumin powder

▪½tsp ground coriander

▪½tsp cinnamon

▪1tbsp tomato puree

▪½tsp salt & black pepper

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Method

-Blend all the ingredients together till a paste is formed

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What you’ll need for the curry

(serves 4)

▪1 onion (chopped)

▪3 medium potatoes (chunks)

 ▪1 aubergine (trimmed & chopped)

▪250g button mushrooms

 ▪2-4 tbsp curry paste (depending on how hot you like it)

▪150ml vegetable stock

▪400ml coconut milk

▪chopped coriander

▪Handful of baby spinach

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Method

-Heat 1tbsp of oil in a large saucepan, add the onion & potato. Cover and cook on a low heat for 5 mins until the potatoes start to soften.

-Add in the aubergine and mushrooms and cook for a few mins.

-Stir in the curry paste, pour in the stock and coconut milk. Bring to the boil then simmer uncovered for 15 mins or until the potatoes are tender. Sprinkle the coriander & spinach & stir together.

Its ready to serve alongside some rice and a dollop of yogurt.

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