By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4

Ingredients
1 tbsp sunflower oil
250g mushrooms, quartered
Salt and freshly ground black pepper
1-2 tbsp Thai green curry paste
1 tbsp soft dark brown sugar
400ml tin coconut milk
400g tin of chickpeas, drained and rinsed
150g potatoes peeled and cut into 3cm chunks
1 tbsp fish sauce or soy sauce
Juice of ½ lime
Handful chopped coriander

Methods
1. Pour the sunflower oil into a large saucepan on a medium-high heat. Add the mushrooms, season with salt and pepper and cook for 8-10 minutes.
2. Stir in the curry paste, sugar and coconut milk then add the chickpeas and potatoes.
3. Bring to a simmer and cook for 8-10 minutes or until the potatoes are soft. Stir in the fish sauce and lime juice. Serve with brown rice and garnished with chopped coriander.

Bio:

Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow