(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.