Easy Mushroom, Potato & Aubergine Curry with Curry Paste

An easy mushroom, potato and aubergine curry made with curry paste. Easy to make and so much flavour.

Easy Mushroom, Potato & Aubergine Curry

Sometimes you just need a bowl of curry with rice.

And this one is super easy and packed with flavour.

A simple mushroom, potato & aubergine (eggplant) curry flavoured with curry paste and served with basmati rice.

So, so good.

Don't like aubergine?

Don't worry if you don't like aubergine, it's easy to replace.

I'm holding back from saying why not but hey we are all different.

You can do a straight swap with courgette or just add some more potato or mushroom and add some frozen peas.

It's equally good and works really well.

This was a really simple curry to make. It filled the kitchen with mouth-watering aromas as it cooked.

What you need to make this quick curry

Here are the simple ingredients you need to make this easy mushroom curry.

• Olive oil
• Onion
• Garlic
• Potato
• Aubergine - eggplant 
• Mushrooms - closed cap mushrooms or chestnut mushrooms
• Curry paste - use your favourite
• Vegetable stock
• Coconut milk - light if you are keeping an eye on the calories
• Fresh coriander

Which type of curry paste

Curry paste is handy to have in the cupboard for a quick curry or to spice up potato wedges.

If you have a favorite curry paste, you can use that for this curry.

I like Jalfrezi, Rogan Josh or Tikka Masala, but if you can get a vegan Korma, it is good too.

Other vegetables you can use in this 20-minute curry

Here are some vegetables you can use in this quick curry paste curry.

• Aubergine - eggplant
• Broccoli
• Carrots
• Cauliflower
• Courgette - zucchini
• Mushrooms
• Peas
• Potatoes
• Sweet potatoes

My mum adds slices of banana to her curry, but I won't add that unless you really want to try it.

What to serve with this mushroom, potato & aubergine curry

Here are some ideas for serving this quick curry.

• Basmati rice
• Chapatis - try this easy homemade recipe for chapatis
• Mango chutney
• Naan bread
• Onion bhajis
• Poppadoms
• Vegetable samosas

More curries and other Indian-inspired treats

Here are more tasty recipes for you to try next.

Lunch

1. Bombay Cheese Sandwich with Chutney
2. Coronation Coleslaw
3. Easy Indian Spiced Potato Scones
4. Onion Bhaji Sandwiches with Curried Slaw
5. Tandoori Tofu Skewers
6. Onion Bhaji Lunch Wrap

Curries

1. Aubergine Balti
2. Easy Chickpea Curry
3. Home-Style Potato & Cauliflower Curry
4. Roasting Tin Balti Potato Bake
5. Slow Cooker Onion & Aubergine Masala
6. Spinach & Coconut Dahl
7. Spinach & Potato Curry
8. Sweetcorn Curry with Cashews

Extras

1. Homemade Chapatis
2. Homemade Tandoori Paste
3. Mango Chutney
4. Red Chilli & Garlic Chutney

curry, mushroom curry, aubergine curry, quick curry, easy curry, vegetable curry

dinner

Indian

Yield: 4

Author: Jacqueline Meldrum

Easy Mushroom, Potato & Aubergine Curry

An easy mushroom, potato and aubergine curry made with curry paste. Easy to make and so much flavour.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 tablespoon oil
• 1 onion, roughly chopped
• 2 cloves garlic, crushed
• 1 large potato, chopped into small chunks
• 1 aubergine, ends trimmed off and chopped into chunks
• 250g (9 oz) closed cup mushrooms, chopped
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150 ml/ (1/4 pint or 1/2 cup plus 1 tablespoon) vegetable stock
• 400 ml (14 fl oz) light coconut milk
• fresh coriander, to serve

Instructions

1. In a pan warm the olive oil, then add the onion, garlic and potato. Cover and cook on low for 5 minutes until the potatoes and onions are starting to soften.
2. Add the aubergine and mushrooms and cook for a few more minutes.
3. Stir in the curry paste, then pour in the stock and the coconut milk and mix well.
4. Bring to the boil, then reduce to a simmer for 10 minutes until the potatoes are tender. If they aren't give it another few minutes.
5. Add the fresh coriander and serve with rice.
6. Enjoy!

Notes

• If you don't like aubergine, you can do a straight swap with courgette or just add some more potato or mushroom and add some frozen peas.
• If you have a favorite curry paste, you can use that for this curry. I like Jalfrezi, Rogan Josh or Tikka Masala, but if you can get a vegan Korma, it is good too.
• Once cool. leftover curry can be kept in the fridge for 2-3 days.

Nutrition Facts

Calories

452.19

Fat

18.03

Sat. Fat

8.36

Carbs

65.95

Fiber

6.88

Net carbs

59.09

Sugar

29.24

Protein

6.92

Sodium

433.18

Cholesterol

1.25

https://www.tinnedtomatoes.com/2007/06/mushroom-potato-curry.html