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 (226)

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.

katiebeans's picture
3

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
5

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
5

My partner, our 1 year old and I all loved it.

thenewginty's picture

Can this dish be frozen?

amnnw4's picture
5

One of my favourite recipes!, absolutely delicious!!, lovely ingredients and flavours!!, :)

caaaath's picture
4

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
5

Lovely! My favourite curry is the madras.

krasotevica's picture

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

doldderwen's picture
5

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!

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
3

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

sarahlow17's picture
5

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
1

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

janehempenius's picture
4

Quick, easy and delicious.

melanieday's picture
4

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
4

Oh and recommend balti paste too.

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