One-Pot Mushroom and Potato Curry

Name: One-Pot Mushroom and Potato Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 aubergine, trimmed and chopped into chunks (eggplant); 250 grams button mushrooms; 3 Tbsps coriander, to serve; 2 Tbsps curry paste, to taste; 400 milliliters reduced-fat coconut milk; 1 Tbsp oil; 1 onion, roughly chopped; 1 large potato, chopped into small chunks; 150 milliliters vegetable stock

The recipe One-Pot Mushroom and Potato Curry is ready in about 30 minutes and is definitely an excellent gluten free, whole 30, and vegan option for lovers of Indian food. One serving contains 213 calories, 5g of protein, and 11g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up potato, onion, coriander, and a few other things to make it today.

Ingredients

Servings:

aubergine, trimmed and chopped into chunks (eggplant)250grams

button mushrooms 3Tbsps

coriander, to serve 2Tbsps

curry paste, to taste 400milliliters

reduced-fat coconut milk 1Tbsp

oil 1

onion, roughly chopped 1large

potato, chopped into small chunks 150milliliters

vegetable stock

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Skeleton Gruner Veltliner (1 Liter). It has 4.4 out of 5 stars and a bottle costs about 12 dollars.