One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(166 ratings)


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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level



Serves 4

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving



  • 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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  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.

Recipe from Good Food magazine, May 2006

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elizabethjgdavis's picture

Great recipe! I'd recommend using 2 tbsp of thai green curry paste and/or chillies if you prefer something a little spicier

sophiechicken's picture

Delicious! I added fresh garlic, spinach at the end and didn't have aubergine so I used courgette instead and it worked really well!

idamonster's picture

Really nice, easy and quick. I added butter beans and used korma paste and it was delicious.

I served with 60g (dry) of rice each, which brought up the carbs quite a lot as there's also potato. I think I would prefer to just have a bit more potato and forget the rice/naan - then it really is one-pot.

hollowlegs's picture

I just made this and it was delicious! I used full fat coconut milk though, as fat does not make you fat, carbs and sugar do! ;)

janehey's picture

This was excellent - a very flexible recipe. I didn't have exactly the same quantities of ingredients as the recipe but used what I had and the result was delicious. Will definitely make it again.

claremcm's picture
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This was really really tasty! I used tikka paste, chestnut button mushrooms and a mix of sweet and 'ordinary' potato, as well as adding in spinach as suggested below. I also chucked in a clove of garlic and a bit of fresh ginger, as I love these in any curry I make. Would definately recommend par-boiling the potatoes beforehand, I par-boiled for about 10-15mins and also simmered the curry about 20 mins and it was a perfect length of time to get the potatoes spot on! Scrum-diddly-umptious!

t3clark's picture
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Easy and delicious. I uses tikka masala curry paste and also added spinach for extra flavour. I would recommend to simmer longer than 10 mins as requested as the last step, I simmered for about 18mins, this ensured the potatoes were soft.

Ian Beresford's picture
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Really easy recipe, I tried this out with Thai yellow curry paste and some turmeric. Was very enjoyable with crusty bread. Next time I will add some kale.

Ian Beresford's picture
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Really easy recipe, I made it with Thai yellow curry paste and added some turmeric powder. Tasted great with some crusty bread.

kazak's picture

wow, this is a brilliant recipe. Have made it twice now, i added spinach at the end as per suggestion, the nicest thing i think i ever made! and easy and quick, like i spent all day cookin....ahem x

elisaponsele's picture

Very successful recipe. Easy, tasty and satisfying. I made it exactly as directed, but when I make it again I'll be adding spinach too (not that it's lacking in veg) as that seems like a good addition.

philyorkshire's picture

This was simply yum yum yum! (didn't have problems with the potatoes as people did below, just kept them moving and they cooked right through)

catk23's picture

Made this today. It was really good! Although I omitted the aubergine, vegetable stock and coconut milk. I added red lentils and garlic. It was delicious served over rice.

richard.j's picture

I think they may need to adjust the cooking times. As followed the recipe exactly and after 40 mins the potatoes where still pretty much raw.
If I make this again will definitely par boil the potatoes first.

CillaNeo's picture
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I also par-boiled the potatoes for 10 minutes before adding into the onions, frying them with the onions seemed to add such a lovely flavour to them. I added twice the mushrooms as I love them and usually eat them all before they are served :). But a delicious curry.

I also vigorously heated the curry to make the sauce reduce.

rbex88's picture

This was really tasty, I used Tikka paste as I already had some in the fridge but added some dried chilli flakes to give it a bit of spice.

It looked really runny in the pan but was fine when served up with the rice and mopped up with a mini garlic naan. Definitely going to be doing this again.

annemia's picture

A really fantastic vegetarian curry with the aubergine and mushrooms as stars of the dish - those vegetables really shine in a curry! I made this one with Thai red curry and it became a firm family favourite.

anniedavo's picture

Just wondering I haven't tried the recipe yet, but could I use soya milk instead of coconut?
Only just beginning changing my diet from omnomnomnivore to vegan so not too sure on all the different foods yet!
thanks for any help :)!

veggie0517's picture

@anniedavo. Coconut milk is vegan-friendly as it is made only from coconut. I think coconut would be preferable over soya because of its thicker consistency but it might be possible.

weejock's picture


Added some diced chicken thighs as had a couple left over, also threw in some extra potato, sliced garlic, a couple of handfuls of red lentils and some extra stock. Upped the cooking time slightly to make sure the lentils and potato were cooked nicely and this tasted brilliant. Even better the next day.