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This quick & easy vegetable curry is packed with potatoes, aubergine and mushrooms to make it a filling evening meal. Plus it's gluten free and suitable for vegans!
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Quick & Easy Vegetable Curry with Potato & Aubergine

This quick & easy vegetable curry is packed with potatoes, aubergine and mushrooms to make it a filling evening meal. Plus it's gluten free and suitable for vegans!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 358kcal

Ingredients

For the Curry

  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 1-2 Large Potatoes peeled and chopped into chunks
  • 1 Aubergine chopped
  • 250 g Mushrooms
  • 3 tablespoon Curry Paste shop-bought or homemade recipe below
  • 150 ml Vegetable Stock
  • 1 400 g tin Coconut Milk
  • Fresh Coriander chopped
  • Flaked Almonds

For the Curry Paste

  • 2 cloves Garlic
  • 1 piece thumb-sized Ginger
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Garam Masala
  • ½ teaspoon Salt
  • 2 tablespoon Vegetable Oil
  • 2 tablespoon Tomato Puree
  • 1 small bunch Fresh Coriander
  • Handful Flaked Almonds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Dried Coriander

Instructions

  • 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.

For the Curry Paste

  • Add all of the ingredients to a small blender and blitz to a paste.

Nutrition

Calories: 358kcal