One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(165 ratings)

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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

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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dawnmcallister's picture

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

hammers901's picture

what a lovely cheap dish!!!!

debswilliams's picture
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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.

sallybeattie's picture

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.

olton_baggie's picture
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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.

classified's picture
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I really enjoyed this and it was so easy to make.

vlharris08's picture
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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.

fluffyblueberry's picture
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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.

classified's picture
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Lovely tasty meal and very easy.

charliewilson84's picture

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!

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

katemann's picture
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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!

orbvalley's picture
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Yummy!

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