One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(185 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

    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

    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

    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

    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 (228)

jhxmti's picture
5

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
4

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
2

I found this perfectly ok, but very dull.

littlemissmaccas's picture
5

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
5

Added spinch. fantastic

andinewton's picture
4

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
5

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
4

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
4

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
5

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.

dizzydarling's picture

This is delicious, no problem with the cooking time for the potatoes, used pataks balti paste and added king prawns yummy. Definitely a keeper. Thanks Good Food!

v6en31's picture

I made this for my vegetarian friend at a party we had. She love it so much that she took it home the next day to finish. Held it for 30 miles in a pot.

dcjennin's picture
5

This was delicious, one to remember. Used Thai Green curry paste but added chilli, garam masala, tumeric and groun coriander.

alexandraturton's picture
5

Super-simple curry to make. I substituted the aubergine for some overgrown courgettes from the garden and it even managed to make them palatable!
A greay curry for beginners and tasted even better re-heated the next day.

esspeegee's picture

Wife and kids away and had some odd bits in the fridge threatening to to go furry, so searched the ingredients and this matched. Claimed top serve four, but served me three times on consecutive days.
easy, quick and quite quite delicious.
thwok

amirah's picture

can i make this without coconut milk?

karen_g_uk's picture

I can't believe how good this was!! I used cauli instead of aubergine and a tikka paste. It was so easy!!

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