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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)

j_hanlon's picture
5

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

mumlig's picture
4

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
5

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
5

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
5

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
5

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!

animal_cmh's picture

I followed the recipe almost to the letter but only found thai curry paste in the fridge, and it was AWESOME! Plus it was a quick and easy meal to make after work. With it being cold outside it was very welcome!

leedskitchenscavenge's picture
5

Went down a treat at a thanksgiving party but the aubergine and potatoes took longer to cook, the overall cooking time was quite long

nooshka's picture

I tried this for the first time tonight
will defo do again, i also put spinich at the end FAB!!!!!!

katfood's picture
5

I made this last night - it was delicious! I used hot madras curry paste and didn't find it too hot at all. I might try adding tofu for protein next time. The aubergine really made it I think. So easy and great to keep as leftovers or freeze for later meals :)

anzuto's picture

oh, and i used balti paste - DELICIOUS!!!

anzuto's picture

lovely simple vegetarian curry - served it with jasmine rice and garlic and coriander naan bread - yummy :)

eileenk15's picture

fantastic recipe. so easy to make, yet delicious. my vegetarian daughter used it for her hospitality gcse.

karencowper's picture

Great recipe but my husband does not like coconut so I substitute a couple of dollops of good greek yoghurt - delish! Oh and I agree with adding a dollop of mango chutney for added flavour.

tintoeve's picture

Can you freeze it?

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