Mushroom & Potato Curry

Houston, we have a problem. Or maybe that should be Delhi, we have a problem. Either way I have a serious addiction now to Indian Food, courtesy of Patak’s bringing me on as an ambassador. On a recent trip to Florida we searched high and low for Indian and had an amazing meal from The Clay Oven in Kissimmee and even found some new dishes to try when we got home. Remember that restaurant I raved about? Coconut Lagoon in Ottawa. Well the owner is planning a culinary tour in India and I’m seriously counting my pennies to go. As a Patak’s Mom I’ve become a full-on Indian Food convert and we’re mixing in a little India all over the place in this house. I’m pretty sure this was all part of Patak’s master plan.

This Mushroom & Potato Curry that we made last night was a raging success and I’m not even going to lie to you. While my husband is out, I’m eating all the leftovers before he gets home. All is fair in love and leftovers, right?

Mushroom & Potato Curry

1 tbsp vegetable oil
1 medium onion, coarsely chopped
2 large potatoes, chopped into 1/2″ pieces
500 grams button mushrooms
4 tbsp Patak’s Tikka Curry Paste
150 ml chicken stock (or vegetable)
1 400ml can light coconut milk
Cilantro for garnish

Heat the oil in a large saucepan over medium-high heat, add the onion and potato. Stir well, then turn heat to low and cover for 5 minutes until potatoes start to soften. Add the mushrooms and cook for 5 minutes more. Stir in the curry paste, pour over the stock and coconut milk. Bring to a boil, then simmer until sauce begins to thicken and potatoes are cooked through. Serve with naan bread.

Disclosure: I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.