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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dawno65's picture

Im not the best of cooks but had perfected a beautiful curry to cook for a dear friend who always looked after me and hubby so well when visiting our holiday home. I got caught out though as she had cut out meat and all things fat. I quickly came onto the site looking for a veggie/healthy option and found this recipe. I hadn't got any paste so whisked something up with what I had in the cupboard (turmeric, coriander etc). It was a little too hot so I put some lemon in to try and calm it down a bit. Served it with naan and a variety of dips, wedges etc and salad on the side. There were 6 of us so there was a combination of food on the table!! She absolutely loved it and took the recipe. She said her's wasn't as good as mine. I have made it a few times since and it's not failed me. thank you good food. You are helping to turn me into a pretty reasonable cook :-))

carolineb's picture
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thought it was a bit too runny, will use less coconut milk next time, otherwise tasty..

sarahlow17's picture
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I make this quite often, always a winner. You don't notice lack of meat at all.

tonidick's picture

How do I print the page?

charlotte-food1's picture
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not as tasy as i thought for a curry - a bit bland but very quick and easy to make though.

janehempenius's picture
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Quick, easy and delicious.

melanieday's picture
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A good curry, I made my own curry paste to have with it as I like to cook from scratch. The curry was tasty and the potatoes were a really nice texture along with the mushrooms.

billiejo's picture
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Oh and recommend balti paste too.

sallywalton's picture
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Cooked this yesterday - very easy to do and absolutely gorgeous!! I used Marks & Spencer Balti paste which was perfect - gave it a good kick but not too hot and spicy. I only had full fat coconut milk but a few extra calories was well worth it. May try it with chicken next time.

j_hanlon's picture
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It's nice to find a veggie recipe that isn't all cheese.
Super tasty and filling.
YUM.

mumlig's picture
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Make this many times -a firm favourite!

pixielins's picture

Yummy. Just finished cooking up a batch of this, I'm gonna try freezing it. Definitely needs something green adding to it for a bit of colour. Spinach/green beans/salad on the side maybe. I chucked in some lentils for a bit more body and texture, which worked well. I'll add some chicken/lamb/bacon if the hubbie is in a meatie mood.

pahutch's picture
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This is a smashing recipe. Incredibly easy to follow. I also used tikka masala paste which was fine. I will use this again and add different veg or even some chicken for a slight twist.

carolinebarratt's picture
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Delicious! Next time I will add more mushrooms. They really soak up the curry sauce and were the best bits.

ashbchan's picture

That sounds easy ... will be trying it soon. I made a gravy curry with mushroom using garam masala and cinnamon, cloves, and cardamom that tasted wonderful. I found the recipe @ www.vegrecipes4u.com/-gravy-curry.html

babygiraffe's picture
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What a fantastic recipe! Granted when cooking with vegatables such as potatoes, Cauliflower and carrots, I always "par-steam" beforehand.

grandmagrandad's picture

i will definitely be using this one being a big curry fan but omit aubergines which we are not fond of and use butternut squash instead.

first_tim3r's picture
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this is yummy!! this is actually the first time i have cooked something thats not beans on toast :) love it!!

neilgracie's picture

Lovely made a chicken version for me and this version for wife. Went down well. Thanks

animal_cmh's picture

I forgot to add I used baby potatoes in the recipe and cut them in half, they were cooked in time with the rest of it, yum!

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