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

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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judinz's picture

Not a big fan of aubergine so left out that and potato and used pumpkin - chucked in some chickpeas for substance - yum!!

geraldinelay's picture
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Made this as per the recipe and it was absolutely delicious. So easy and so quick to make too!

gooseberries's picture
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I quite enjoyed this, very easy and used the type of ingredients that are always leftover! I didn't have any aubergine, so instead I used 2 peppers, which ended up too soft as they would have been better added later on than when the aubergine went in. The potatoes (I added 2, 1 wasn't enough) needed longer and it was very liquidy, though the cream was nice absorbed by the rice I served with it. I'll be making it again as a midweek meal, especially since my Dad would have given it 5 stars! I also served it with lime pickle and doubled the amount of onion.

meow1991's picture
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This was the best curry I've ever made, I replaced the aubergine with frozen spinach to lower the cost and used a tsp of curry powder, cumin, chilli powder and tumric instead of the paste and it tasted fantastic! I also had to cook the potatoes for longer but overall a very good recipe.

meow1991's picture
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The best curry I've ever made! I replaced the aubergine for some frozen spinach to lower the cost and used a tsp of curry powder, cumin powder, chilli powder and tumric instead of buying a paste and it tasted fantastic!

annamegastar's picture
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would not recommend

currygirl's picture
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best veggie curry ive ever made. wont go back to take away on a friday night now!

eefsmunro's picture
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I love this! I cooked the potato for a bit longer than stated, and instead of aubergine I used courgette that I had grilled very slightly before adding. It came out delicious and was a huge hit at work. I made some for my mum too and she loves it!!

cabincrazyone's picture
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This is one of those recipes that has a quality that I call "basic yumminess". It will always be delicious unless you REALLY deviate. I almost ate the entire batch in one sitting, it's so good.
I left out the eggplant and put in some left over turkey, used chicken broth, and decided to try tikka masala for the first time. (Four rounded Tbs.) It's a very mild curry, so my batch of "one-pot" turned out mild, although the curry flavor was great. I added two tsp of red curry paste. That seemed to deepen the curry flavor, while it gave off the medium spice-heat I was looking for. Also, because of previous comments I nuked my spud to about half done.
The simplicity and speed of this dish (and of course the basic yumminess) make it one of my favorite curries.

katiebeans's picture
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Will try making my own paste next time, generally I enjoyed it but the potatoes went a bit weird, not entirely sure why, probably something I did wrong!

princessjelly's picture

Nice recipe, I parboiled the potatoes first as suggested by previous posters and this ensured that they were cooked perfectly. I put in too much madras paste so it was quite hot but it was really nice. I also added some frozen french beans and some frozen peas which gave it a really nice sweetness.

milky1988's picture
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I would definitely recommend this dish to a friend!
We used Balti Paste and substituted the standard potato for Sweet Potato.
A great dish!

niqnaqx's picture
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My partner, our 1 year old and I all loved it.

thenewginty's picture

Can this dish be frozen?

amnnw4's picture
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One of my favourite recipes!, absolutely delicious!!, lovely ingredients and flavours!!, :)

caaaath's picture
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Love this recipe. I left out the curry paste and fried up a mix of my favourite curry spices in groundnut oil for a few seconds before adding the veg. I used ground cumin, ground coriander, ground fenugreek and whole mustard seeds. Also added a couple of fresh chillis. Was delicious!

alfrun's picture
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Lovely! My favourite curry is the madras.

krasotevica's picture

Yummy! Cooked it with sweet potatoes! Finger licking good :)

doldderwen's picture
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Lovely, the second time I made it I added chicken (to keep my husband happy) and threw a courgette in as I didn't have an aubergine. I make my own paste, following Jamie Olivers Tikka paste recipe.
This is my favourite at the moment!

benjaminholbrook's picture

Haven't made it yet but Wow! I'm just about to and I have to say I'm really looking forward to it! I'll change every ingredient but it'll still be just as Wow! delicious!

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