One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(172 ratings)

By

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

kcalories
212
protein
5g
carbs
15g
fat
15g
saturates
9g
fibre
3g
sugar
5g
salt
0.71g
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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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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.

Recipe from Good Food magazine, May 2006

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Comments

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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
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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
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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
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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
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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
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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
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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
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Absolutely delicious and extremely easy to make.

smallestchef's picture

going to make this now! sounds delicious:)

bat_bren's picture
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Nice, even without the coconut milk to save calories

oyaorlova's picture
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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!

leighirving's picture
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I thought it was okay... Not amazing. I wouldn't cook this to impress guests, but it was nice just for myself and my flatmate.

Having read previous comments, I par-boiled the potatoes and found the rest of the cooking times consistent.
I also added a sweet potato, green beans, spinach, and used M&S Balti curry paste. Quite filling and tasty.

andydavies99's picture

Total disaster if you use Garam Masala curry paste. Would benefit if the recipe suggested a curry paste with a particular base.

guiney14's picture

Cooked thi lat night and it was so so easy and very tasty. I never read the comments beforehand and used a rogan josh curry paste was was lovely, next time i'll try it with tikka masala. Agree with everyone about the cooking time, I cooked mine on a low heat for 1 hr.

krzysztofpatyna's picture

Super delicious. Highly recommended.

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