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One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(183 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 (225)

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!

leighirving's picture
3

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.

simbamax_1's picture

Does anyone know which curry paste I can buy WITHOUT sugar? I am sick of every curry jar in the shops loaded with sugar..I hate it!

peteba's picture
4

easy, tasty. went well with garlic naan bread and Sicilian red wine recommended :)

rachelm69's picture
4

Made this for my husband - who is a confirmed meat eater and he loved it! Will definately be making this again.

michellephilpott's picture
5

Absolutely delicious. Didn't change anything. Doubled the quantity as was cooking for 11. Made this & a beef curry, but this was the favourite, even with the meat eaters. Made it again for hubby & added prawns at last minute. So easy & better than any take-away!

ukbirdmj's picture

Tried this out on a non-veggie friend of mine.

Overall a very nice meal, serve with rice and a naan.

I would say that 400ml of coconut milk is too much, unless you like a really really runny curry. I'll use 200ml the next time I do this recipe.

auntiesuecornwall's picture
2

Needed adjustments. Aubergine + left-over potatoes + tons of mushrooms + tin of tomatoes + tin of coconut milk + madras curry paste + salt & pepper + chilli flakes + chopped coriander + naan bread. Lovely.

Do we really need a recipe for this, though? It's what I would usually make when hunting round my fridge for things to use up. I agree with Belinda, this has strayed a long way from the original!

rachelm69's picture
4

Made this curry today as had an aubergine to use up & it's was delicious - will definitely be making it again - even my meat eating husband enjoyed it!

maryechappell's picture
3

Not too sure about this curry, if making again I would substitute cauliflower for the aubergine as someone else did and I would add extra veg too.

pinkmonk's picture

Tasty but was very heavy and could only eat a bit at a time. The receipt made quite a bit of curry.

aforsberg77's picture
5

This was simply delish. I agree not the most aesthetically good looking dish but much tastier than I expected. I used a Yellow Thai Curry paste and put far more mushrooms in (Chestnut for more flavour) but yum yum. Cheap, quick, simple and very tasty.

aforsberg77's picture
5

This was simply delish. I agree not the most aesthetically good looking dish but much tastier than I expected. I used a Yellow Thai Curry paste and put far more mushrooms in (Chestnut for more flavour) but yum yum. Cheap, quick, simple and very tasty.

elleme's picture
3

I found it somewhat bland. It's also not aesthetically pleasing as it's quite brown. Okay but I wouldn't make it again.

soulandelalanne's picture
5

much better than i expected, very easy to make. used more mushrooms though.

clareedin38's picture

just made it...I added chicken and used curry powder. Also used sachet of coconut cream and fresh green chillies....delish and simple!

rali662's picture
4

Very nice. Used balti paste and it was very good.

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