One-pot mushroom

(4 servings) Ingredients  1 tbsp oil  1 chopped onion  1 large potato, chopped into small chunks  1 large brinjal, trimmed and chopped into chunks  250 gm mushrooms  2-4 tbsp curry paste  150 ml vegetable stock  400 ml coconut milk  Chopped coriander Preparation guide  Heat oil in a large saucepan, add the onion and potato. Cover and cook over low heat for 5 minutes until the potatoes soften.  Add the brinjal and mushrooms, and cook for few more minutes.  Stir in the curry paste and pour over the stock with coconut milk.  Bring to boil, then simmer for 10 minutes or until the potato is tender.  Garnish with coriander and serve with rice or naan. Better raw or cooked? Excessive cooking of mushrooms breaks down their cell walls. A study from Spain has found that the healthiest way to cook mushrooms is to microwave or grill them. Facebook Twitter LinkedIn WhatsApp