Rich and flavoursome, this vegetarian curry brings gentle spice and nourishing flavour to weeknight cooking. Buttered rice infused with garlic soaks up the coconut-laced sauce for an extra layer of goodness.
Thinly slice mushrooms and onion. Cut potato into 2cm cubes. Peel and crush garlic. Rinse and pick coriander leaves from their stems. Finely chop coriander stems and roots.
Heat oil in a medium saucepan over medium heat. Add onion, coriander stems and roots and ¼ teaspoon salt and cook, stirring regularly, for 3-4 minutes or until softened. Add tandoori paste and cook, stirring, for 30 seconds or until fragrant.
Add mushroom and cook, stirring occasionally, for 3-4 minutes or until golden brown. Add coconut milk, 310ml (1 ¼ cups) water and potato. Stir to combine and bring to the boil. Cook, stirring occasionally to prevent vegetables sticking to the base of saucepan, for 20-25 minutes or until potato is tender.
While curry is cooking, place garlic and ½ the butter in a separate saucepan with a lid over medium-low heat. Cook, stirring occasionally, for 30 seconds or until fragrant.
Add rice, stock cube and 310ml (1 ¼ cups) cold water to pan. Bring to the boil, then reduce heat to low and cover with a lid. Cook for 15 minutes or until cooked through. Remove from heat and mix through remaining butter.
Spoon garlic rice into bowls and spoon over mushroom and potato curry. Top with coriander leaves and sprinkle with chilli flakes to serve.