One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(165 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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leedskitchenscavenge's picture
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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
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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?

pinkharley's picture

cheap to buy and very easy to cook, my daughter and me cooked it together, she added chicken to her portion I left mine veggie. It was very filing and the taste was very ymmuy. Much better then supermarket made ready ones. gonna try a desert next.

linehk's picture

I have a friend who's vegan, so I needed some new recipes when she's over for dinner. This curry was really easy and tasty - and filling! I don't like aubergine but I just added more mushrooms and some jerusalem artichokes for more bite instead. This can easily be a base for adding other ingredients like chicken or other vegetables. I bet pumpkin will be good in this.

jenniferbrickman's picture
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Wouldn't be my favorite curry. Mine didn't have that dark color like the pix. Perhaps I missed something. I added Sharwood's hot curry powder but wasn't hot enough - should have put in more as I like my curry hot. The potato was a bit overcooked because I cut it up too small.

thegasengineer's picture
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We put Tikka paste as recommended and cooked the potatoes for 5 minutes longer.
I put 7 TBSP's of paste in to make it spicier but it was probably a little too much.
I would like to know what this tastes like with vegetable stock or chicken stock instead of coconut milk as low fat coconut milk is still VERY high in saturated fat.
However it was very very tasty and I would definitely cook it again soon.
I'm about to try the lamb biriyani.
If your unsure about this recipe - Stop wasting your time and do it, you'll be glad like me you did.

cherylcarlisle's picture
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Quick, easy and very very tasty!

nikkinoodle40's picture
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Not overly keen. Used Madras curry paste because I thought the coconut milk would make it fairly mild anyway.

Wilted spinach in at the end because really like it. Found that the aubergine and spinach gave it a slimy texture and the flavour wasn't particulary exciting...have recipes for much nicer vegetarian curries.

Will stick to my tried and tested curries and won't bother with this one again.

jose81's picture
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Did this with a tikka masala sauce as had no curry paste. Also added some spinach as others suggest. Delicious and very filling with the aubergine and potato. Ate with cumin seed flatbreads recipe (also on this website) - good job as the (new) potatoes didn't really cook. Will do again but parboil potatoes.

pickledonionuk's picture
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I made thislast night - it was superb. My tweak was to use coconut water instead of coconut milk to make it almost fat free and used cornflower to thicken. It was scrummy even my son who hates veggies loved it. Just had the left overs for lunch.

pcodur's picture
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I used curry powder as I didn't have any paste. I put quite a lot in but it wasn't spicy at all. Is it supposed to be like a korma or is that just cos I didn't use the paste?

kelfen's picture

This looks fantastic. I will make it tonight and 'beef it up' with some extra tofu. SO looking forward to it!!!

rubytuesday0203's picture
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We all loved this. I did what other cooks did and added spinach and cauliflower. My young children were eating this and they enjoyed it I used a mild pataks korma paste. Very easy to make but I too thought the potatoes needed a bit of par-boiling to begin with. Delicious, quick and easy!

sassca's picture
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I par boiled the potatoes for 10 mins first both times I made it and used peas and green beans instead of aubergine. The second time I made it I used full fat coconut milk and chicken stock. Second time was nicer... yummy dish!

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