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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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!

uncleian's picture
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This is a quick and easy fave of mine and i make it quite often. I use dried wild mushrooms if i can get hold of them and like so many others have said i do boil the potatoes for a while first.
Right at the very end i also add a tin of chopped spinach

lizwigg's picture
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This is a lovely recipe and I have made it each time in my slow cooker, omitting the aubergine, and each time it has come out great. The mushrooms and potato really take in the flavour in the slow cooker. Is a definite favourite in my house!

foreverescape's picture
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Delicious receipe (but I always added an extra 2 spoonfulls of curry powder to give it a little more oomph)

galwaygirly's picture

Love this tasty dish. I used broccolli instead of aubergine the second time I made it and we all preferred it this way. A very tasty easy one pot curry dish that all the family loved. Thank you!

zoe203's picture
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so nice! i used courgettes as well and semi-skimmed milk instead of coconut milk, it was delicious!

jhxmti's picture
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Incredibly easy to make, and incredibly tasty to eat! I made as per the recipe above (though had to use creamed coconut as my local shop didn't have any coconut milk!) and it was brilliant either with rice or with naan bread. Froze half of it and had it several days later, and still just as nice!

blackburnkatie's picture
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Was very tasty, I will cut the potatoes smaller next time as it did take them longer to soften. It was also too mild for me and my husband so I will add 4tsp of curry paste next time and some curry powder.

zoe7284's picture
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I found this perfectly ok, but very dull.

littlemissmaccas's picture
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One of the nicest curry's I've had. I did swap the aubergine for a courgette as that is my preference. Lovely taste and flavour. I used Madras paste I will use this recipe again with different pastes.

ianjohnson3's picture
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Added spinch. fantastic

andinewton's picture
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Made this today for our weekly 'mystery meal' along with the vegetable and cashew biriyani. Total success! I'm a veggie, my husband isn't, but he loves a curry of any kind! So easy to make, essential with a 10 month old daughter crawling around trying to distract me, and especially tasty! Highly recommended!

lukecilliers's picture

Absolutely delicious!!! My carnivore hubbie loved it and didn't miss the meat at all. Very filling and a tasty guilt free meal. Well done good food!!!

jhessey's picture
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I made this last night for my boyfriend and it was a hit.
I par boiled the potatoes as suggested and used 3 1/2 tablespoons of Patak's Balti Paste and it worked perfectly.
The recipe couldn't be any simpler and it's very quick to make. It's a great after work dinner, when you don't have long to prepare something.

kristipenney's picture
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Made this for family who were visiting and one member vegetarian. Everyone cleared there plates and some had seconds. Tasty recipe, think I'll add the 4tbsps of paste next time to give it abit more kick.

lynnfitz's picture
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Made this for dinner tonight and thought it was really tasty. Made it with full fat coconut milk and added 4 tbsp of tikka masala paste, but would probably add more next time. I also added extra potato and some spinach which I had in the freezer. The main thing I would say is that I found it needed quite a bit of salt (and I really don't take much salt in my food).

I will definitely make this again but add more curry paste and salt in the cooking process for flavour.

tez0989's picture

Cooked this for the first time along with the cauliflower curry and both were a hit but this one (mushroom) was the favourite, extremely tasty and more-ish. Next time I might some framage fraise to thicken it a little. Gorgeous taste tho.

emilymargaret's picture

This looks good and I'll definitely be giving it a go. I love coconut milk but for those who don't like it perhaps Greek yoghurt would do instead?

micheleanne's picture
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Made it with full on coconut milk and microwaved the chopped potatoes for a couple of minutes before adding to the rest. This was easy to make, absolutely delicious and now a favourite.

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