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One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(180 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal212
  • fat15g
  • saturates9g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein5g
  • salt0.71g
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Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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

Method

  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.

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Comments (224)

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
5

Delicious.

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

Wonderful!

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.

sophiecl's picture
1

Not sure what we did wrong but it was very runny, the aubergines were slimy and tasteless and it was all a sludgey green-brown colour - not very appetising! Won't be making it again.

laura_howard's picture
4

We all really enjoyed this. This recipe is especially excellent if you have various vegetables in the fridge that are looking a little tired and you need to use up.

iambengreen's picture
5

It was so simple to make, and very cheap to get the ingredients. The meal turned out delicious, and was even a massive hit with my extremely fussy partner, who hates most vegetables. Like others, I used tikka paste and it turned out an absolute treat. A highly recommended recipe.

espargal's picture
5

Made this last week, very tasty, especially as I am dieting it made a nice spicy change. I am going to make again today with more mushrooms as I thought they were delicious in this sauce, also going to use cauliflower instead of aubergine for a change and it is my favourite vegetable. Made it for 2, recipe easily halved.

pitchtwit's picture
5

Delicious, quick and simple - will definitely eat again.

justhere's picture

Very tasty! Mine didn't look much like the photo though. I might add some chicken and different veggies the next time.

mitchity40's picture
3

I followed the recipe. It was ok but a bit boring. No one else liked it much either.. Wont be making again

margot33's picture
5

Absolutely delicious and extremely easy to make.

smallestchef's picture

going to make this now! sounds delicious:)

bat_bren's picture
5

Nice, even without the coconut milk to save calories

oyaorlova's picture
5

this was delicious! i added 2 garlic cloves, crushed (since we're crazy for garlic) and it really added the flavour. it was nice, creamy. instead of milk i added cream for cooking at the very end and it turned out great. definitely making this again!

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