Add the curry paste to a large, non-stick saute pan. Cook on medium, stirring constantly, until the paste has thickened. It will stick to the pan. Don't worry about this, just make sure the paste doesn't burn,
Add the tomatoes plus 1/2 can of water per can (swishing the water around the can to get all the tomatoes from the can). Stir thoroughly, to make sure the paste that is cooked onto the pan gets mixed into the sauce.
Add the potatoes to the sauce. Cover the pan, and simmer until the potatoes are starting to soften. About 15-20 minutes.
Once the potatoes are starting to soften, add the mushrooms and coconut milk. Continue cooking for about 10 minutes, until the sauce looks thickened. Serve the curry with brown basmati rice, and garnish with coriander leaves, if desired.
If you need more greens in your day, you can add some chopped spinach to this dish just before serving.
Ingredients
Directions
Add the curry paste to a large, non-stick saute pan. Cook on medium, stirring constantly, until the paste has thickened. It will stick to the pan. Don't worry about this, just make sure the paste doesn't burn,
Add the tomatoes plus 1/2 can of water per can (swishing the water around the can to get all the tomatoes from the can). Stir thoroughly, to make sure the paste that is cooked onto the pan gets mixed into the sauce.
Add the potatoes to the sauce. Cover the pan, and simmer until the potatoes are starting to soften. About 15-20 minutes.
Once the potatoes are starting to soften, add the mushrooms and coconut milk. Continue cooking for about 10 minutes, until the sauce looks thickened. Serve the curry with brown basmati rice, and garnish with coriander leaves, if desired.
If you need more greens in your day, you can add some chopped spinach to this dish just before serving.
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