TODAY’S RECIPE: One-pot mushroom and potato curry

SUPER-TASTY, spicy vegetarian dish. Serves: 4.

Ingredients

1 tbsp oil 1 onion, roughly chopped 1 large potato, chopped into small chunks 1 aubergine, trimmed and chopped into chunks 250g button mushrooms 2-4 tbsp curry paste (depending on how hot you like it) 150ml vegetable stock 400ml can reducedfat coconut milk TO SERVE: Chopped coriander, rice and naan bread

Method

1. Heat oil in a large saucepan, add onion and potato. Cover, then cook over a low heat for five minutes until potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more minutes.

2. Stir in curry paste, pour over stock and coconut milk. Bring to boil, then simmer for ten minutes or until potato is tender. Stir through coriander and serve with rice or naan bread.