Mushroom fans will want to bookmark this rich and flavoursome vegetarian curry that delivers gentle spice and nourishing flavour direct to your midweek. 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 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 (1¼ 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, continue with step 4.
Place garlic and ½ the butter in a saucepan with a lid over medium-low heat. Cook, stirring occasionally, for 30 seconds or until fragrant.
Add rice, stock cube and 310ml (1¼ cups) cold water to pan and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Remove from heat and mix through remaining butter.
Divide garlic rice between bowls and spoon over mushroom and potato curry. Top with coriander leaves and sprinkle with chilli flakes to serve.