Ingredients
- 1 finely chopped onion (approx 150g)
- 400 g halved baby potatoes
- 250 g cubed aubergine
- 300 g whole baby mushrooms
- 50-100 g curry paste (depending on how hot you like it)
- 200 mls vegetable stock (using a stock cube or stock pot)
- 200 mls reduced fat coconut milk
- 1 handful chopped coriander
Instructions
- Heat a saucepan or wok on a medium heat and spray well with 1 kcal spray.
- Add the onion and potatoes.
- Cook the veg stirring from time to time for 5 minutes until the potatoes start to soften slightly.
- Add in the aubergine and mushrooms cooking for a few more mins. (2-3 minutes).
- Stir in the curry paste and mix well.
- Pour in the stock and the coconut milk.
- Bring to a simmer, reduce heat and cook on a low temperature for 10-15 minutes or until the potatoes are tender.️
- Stir through some freshly chopped coriander and serve.
Nutrition
Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g
