One-pot mushroom & potato curry

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Good Food

25 ratings

Recipe by Good Food

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1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Make it vegan

Just substitute your favourite vegan brand of curry paste.

Per serving

212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.71 g

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Results 1-20

• orbvalley

  25 November 2007

  orbvalley rated and commented on this recipe

  

  Yummy!

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• Izolja

  04 December 2007

  Izolja rated and commented on this recipe

  

  Absolutely delicious - and so easy & quick to make. Only made it for 2, but used less than half the coconut milk required (to cut down on the fat!) and it still worked brilliantly. Used Tikka Masala paste & it was lovely. Will be making it for 8 next time but I think it'll scale up easily. Thank you, Good Food!

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• Clairet

  06 December 2007

  Clairet rated and commented on this recipe

  

  I must say this is a delicious curry and extra healthy as vegetarian. would recommend

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• Jodie

  29 December 2007

  Jodie rated this recipe

  

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• CharlieW

  10 January 2008

  CharlieW commented on this recipe

  I used chestnut mushrooms and added some baby spinach towards the end of cooking and served it once it had wilted - delicious, even a hit with my meat-loving partner!

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• Sam

  11 January 2008

  Sam rated and commented on this recipe

  

  Lovely tasty meal and very easy.

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• fluffyblueberry

  15 January 2008

  fluffyblueberry rated and commented on this recipe

  

  would have given 5 stars except the timing was extremely off in my experience. Chopped the potato into small cubes...but it wasn't soft...I had to cook it for about 20mins longer. However, after THAT it tasted absolutely fantastic. I used tikka masala paste which worked like a dream. I aslo used chicken stock, (I'm not veggie and thought it'd add extra flavour) and full-fat coconut milk. I skipped rice and just had an extra large portion of garlic and corriander nan bread to mop up the delicious juice! Maybe I'll par-boil the potato next time.

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• Victoria

  01 February 2008

  Victoria rated and commented on this recipe

  

  Gorgeous. Whilst I swapped chicken for the potato as I had meat left over I would still eat the veggie option as it has a gorgoeus flavour and it just as tasty.

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• Sam

  07 February 2008

  Sam commented on this recipe

  I really enjoyed this and it was so easy to make.

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• TC

  29 February 2008

  TC rated and commented on this recipe

  

  Absolutely loved it. Chucked some chicken in, and would have had some left over for the next day if it hadn't tasted so nice... kept going back for more.

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• sally

  05 March 2008

  sally commented on this recipe

  This recipe is really good. I'm not a huge fan of mushrooms but this was really nice and my husband and I thoroughly enjoyed it. Having read the reviews, I also used tikka masala paste. Will definitely cook again.

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• Debs

  18 March 2008

  Debs rated and commented on this recipe

  

  Absolutely Fantastic! Used a madras paste (as my husband like a nice hot curry) and added in some sweet potato as well as ordinary potato - and it was delicious. Will definately make it again.

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• hammer901

  21 March 2008

  hammer901 commented on this recipe

  what a lovely cheap dish!!!!

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• Dawn

  07 April 2008

  Dawn commented on this recipe

  Quick, easy and delicious. I added a bag of spinach and used Pataks Korma paste with a small can of light coconut milk.

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Very easy and tasty - would agree with the comment about cooking the potatoes slightly longer though.

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• Miles Whitey

  20 April 2008

  Miles Whitey rated and commented on this recipe

  

  I omit the aubergine and use cauliflower instead - either one small or half a large cauli is usually enough - as I much prefer cauliflower. I also marrinade some dieced beef in 3:1 yoghurt/curry paste marinade for about 4 hours and then pre-cook the marrinaded meat for about 45 mins and add this to the mix when I add the curry paste, coconut milk and stock. I agree with need to cook the potatoes longer too. But what a cracking recipe though!

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• Sue Spink

  21 April 2008

  Sue Spink rated and commented on this recipe

  

  Suprisingly tasty and filling for a veggie dish.

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• MsCharlotte

  26 May 2008

  MsCharlotte commented on this recipe

  An excelent recipe, but as with almost all curry recipes I felt it needed a tbsp of dark sugar.

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• raquelc

  29 May 2008

  raquelc rated and commented on this recipe

  

  A good recipe. I added chicken and baby spinach to make it more substantial. I also added 1 tbsp of mango chutney for a touch of sweetness, and minced ginger and coriander for tang. Cooking time needs to be longer than stated.

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• Billie

  31 May 2008

  Billie rated and commented on this recipe

  

  Tried this today and it was delicious and a hit with my vegetarian friend. I also cooked potato for longer at the beginning. I used Tikka massala paste as this wasn't too spicy nor too mild, I couldn't get coconut milk so used 1 50g sachet of creamed coconut and with boiling water made up to 400ml. I used sweet potato as something different, and also added some extra veg of my own and some soya beef style chunks for protein. Even the meat lovers loved it, very tasty and very easy to prepare, highly recommended to try. I added slightly more stock so it didn't get too dry and cooked for 1 hour slowly to ensure the potato was cooked through.

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Ingredients

• 1 tbsp oil
• 1 onion , roughly chopped
• 1 large potato , chopped into small chunks
• 1 aubergine , trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan

Ingredients

• 1 tbsp oil
• 1 onion , roughly chopped
• 1 large potato , chopped into small chunks
• 1 aubergine , trimmed and chopped into chunks
• 250g button mushrooms
• 2-4 tbsp curry paste (depending on how hot you like it)
• 150ml vegetable stock
• 400ml can reduced-fat coconut milk
• chopped coriander , to serve

Per serving

212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.71 g

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