Spicy Mushroom and Potato Curry Recipe - River Cottage
Elevate your jacket potato by scooping out the fluffy middle, mixing it with butter and spices, then refilling for a delicious upgrade.
Ingredients
- 4 baking potatoes, 250–300g each
- 2 tablespoons sunflower, rapeseed or olive oil
- 400g mushrooms, thickly sliced
- 1 fat garlic clove, chopped
- 2 tablespoons curry paste
- A large knob of butter (30–50g)
- Sea salt and freshly ground black pepper
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