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!
3tablespoonCurry Paste shop-bought or homemaderecipe below
150mlVegetable Stock
1 400gtin Coconut Milk
Fresh Coriander chopped
Flaked Almonds
For the Curry Paste
2clovesGarlic
1piecethumb-sized Ginger
1teaspoonCayenne Pepper
1tablespoonSmoked Paprika
1teaspoonGaram Masala
½teaspoonSalt
2tablespoonVegetable Oil
2tablespoonTomato Puree
1small bunch Fresh Coriander
Handful Flaked Almonds
1teaspoonCumin Seeds
1teaspoonDried 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.