lydia150970
Gold Member
MUSHROOM AND POTATO CURRY
Serves 4
Points per serving 4.5pts
Ingredients
5 spray fry light
1 onion, roughly chopped
1 large potato (300g), chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
3 tsp curry paste
150ml vegetable stock
400ml reduced-fat coconut milk
chopped coriander, to serve
Instructions
1. Heat the fry light in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10mins or until potato is tender. Stir through the coriander.
Serves 4
Points per serving 4.5pts
Ingredients
5 spray fry light
1 onion, roughly chopped
1 large potato (300g), chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
3 tsp curry paste
150ml vegetable stock
400ml reduced-fat coconut milk
chopped coriander, to serve
Instructions
1. Heat the fry light in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10mins or until potato is tender. Stir through the coriander.
