One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(184 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)

little_eiffel's picture
5

Yummy. Had to cook the potato for 20 mins and I used half a tin of coconut milk instead but still turned out delicious. I also added a clove of crushed garlic (i'm a garlic fiend) and a pinch of chili flakes. Will definitely make again.

lesleyrona's picture

I made this for my vegan friends and served with potato wedges and brown rice, it went down very well indeed :0)

rosamund1938's picture

I added roasted butternut squash and raisins (I was feeling exotic) and it tasted delicious!

batboy321's picture
5

Very simple to do and is ideal as you can use the curry paste that appeals to you and decide how hot you want it. It is now a firm favourite with my wife and I.

agata1212's picture
5

I am not into curries, but because it had so many reviews I decided to try it out....and did not regret! So quick, easy and tasty!

corvara's picture
5

This is really gorgeous! I added spinach, red pepper and chili which just under a tea spoon of cumin. shall definitely make again. I did not find that the potatoes to hard, I just floury ones-maybe this makes a difference.

beauty79's picture
5

Fantastic recipe. A hit with all my hard to please family. I added chicken to the recipe and was very pleased with the end results.

beauty79's picture
5

Fantastic recipe. A hit with all my hard to please family. I added chicken to the recipe and was very pleased with the end results.

belindacaroline's picture
4

Sometimes I have a good laugh reading reviews on here; people have made so many changes and additions to the original that in some instances it appears there are none of the original recipe details ! :o))

belindacaroline's picture
4

I had no idea the potatoes would take SO long, I expected to increase the time from reading the reviews but it took over an hour for them to soften! Added fresh spinach to make it more attractive. A good recipe for our 1/2 vegetarian household, but I think I will use sweet potato next time.

vwebster's picture
5

I used Rogan Josh curry paste and browned some lamb before adding the onion and potato. I also added some spinach about 10 minutes before the end. This is our absolute favourite recipe and I will definitely make it again.

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
5

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

gooseberries's picture
3

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
5

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
5

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
1

would not recommend

currygirl's picture
5

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

eefsmunro's picture
5

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
5

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.

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