Creamy Potatoes and Mushrooms

I have no idea where this dish originated from, I have had it for ages, but think perhaps it was out of a magazine.   It is very versatile, you can add fried tofu or seitan to the dish in the final stage, which is what I did, or maybe your favourite kind of bean and is perfect with peas or spring greens.

4 medium potatoes chopped
1 large onion chopped
200 g mushrooms sliced
1 garlic clove crushed
80 g kale
2 tbsp rapeseed oil
1 tbsp Dijon mustard
200 ml dairy free cream (I used Oatly)
Salt and pepper

Serves 2

Put the potatoes into a roasting tin with 1 tbsp of oil, stir to coat the potatoes in oil and roast in the oven at 200° until golden brown.   In the meantime fry the onions and mushrooms for 10 mins in the remaining oil, add the garlic and continue to cook, until the mushrooms start to brown and the onion caramelises.

Add the Dijon mustard and kale, mix well, then add the cream and cook for 3-4 mins until the cream has heated through and formed a lovely creamy sauce.   Add the potatoes to the pan, stir well season with plenty of salt and pepper and serve.