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
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.