Mushroom and Potato Curry

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4
Served with fluffy basmati rice and tasty naan bread


  • 400g mushrooms, chopped
  • 7 – 8 medium potatoes, peeled and cut into bitesize chunks
  • 1 tbsp sunflower oil
  • 1 large onion, sliced
  • 1 tbsp mustard seeds
  • 1 garlic clove, grated
  • 1 thumb sized piece of ginger, grated
  • 2 tbsp curry paste
  • 100g green beans, roughly chopped
  • 200g spinach
  • 1 tin of coconut milk
  • A small handful of fresh coriander, chopped

To serve

  • Basmati rice
  • Naan bread


  1. Heat a large saucepan and add a tablespoon of sunflower oil. Gently saute the onion, potato, mustard seeds and garlic for about 5 minutes, with the lid on.
  2. Add the mushrooms, green beans and curry paste. Stir in well and cook for a further 2 to 3 minutes.
  3. Then, pour in the coconut milk. Bring to a simmer and cook just until the potatoes are tender. Stir in the spinach and coriander, seasoning well with salt and milled pepper.
  4. Serve with basmati rice and naan bread.