This gorgeous and creamy vegan potato, mushroom and aubergine curry is one of our favourite go-to meals at the moment.
I adore potatoes in a curry, and after you’ve made this a few times you can adapt it by changing up the veg if you like. I made a huge pot of this with loads of different mixed vegetables in (carrots, green beans, cabbage, cauliflower and broccoli) when we had family visiting over Christmas – it went down really well when we were sick of gravy / Christmas dinners!
My favourite curry paste to use this Free and Easy curry paste from Ocado, it’s really mild but soooo tasty so it’s great for the whole family, but you can use whatever curry paste you like – the bottom left picture below used a tikka paste.
Lovely served with brown rice and your favourite Indian sides (or a fresh baked bread roll!).