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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alexandraturton's picture
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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!!

shorshabae's picture
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Well I'm a bit of an idiot, I cut the potato too small and forgot to trim the aubergine! But it still turned out pretty well. I used Thai green curry paste but I wish I'd used something with a little more kick!
Next time I may chuck in a little spinach to add a little more colour and a source of iron!

cebaines's picture
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Yummy. Such an easy meal to make. I added a tin of chick peas to mine to increase the protein. Will be definitely be making again.

sharon-c's picture

Loved this! Really tatsy and even my meat eating husband liked it. 2 veggy kids aged 14 and 12 also enjoyed it, although they weren't keen on the aubergine. Great to have a meal we can all enjoy together!

cariad57's picture

Need help - my hubby hates coconut - could I use evaporated milk instead of coconut milk?

eurostarke's picture
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Very nice and simple. I added some spinach as suggested.

iwitness's picture
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superb, just change the amounts of curry paste to suit all needs. all the family loved it

el_rose_87's picture

This was absolutely yummy, added a bit more spice as i like a hot curry, and a little less coconut milk, defiantly went down well.

bert10mcwert63's picture

this had a deliceous flavour but I made a mistake by using a full fat coconut milk which was very thick and gave the curry an oily texture. Will definately make again with a lighter coconut milk.

veggiegourmet's picture

I've made this several times now for a big crowd, doing three or four times the quantities, and it has always worked brilliantly and gone down a treat. Usually add some baby spinach leaves towards the end.

katie-may's picture

This is such an easy dish to cook also very tasty!!

Can also make to your heat added a few chilli for a bit of a kick.

my boyfriend was very impressed!!

also serve with bread as soaks sauce up.

tony_collins2000's picture
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Really lovely meal. I wouldn't mess with the main ingredients cos the potato, mushroom and aubergine go so well together.

What I did do was add a little extra chilli and some garlic, and used korma curry paste. I ended up with a sweet, mildly spicy, lovely dish.

The other thing to note is, it was better made using a few new potatoes cut into chunks instead of one big potato. But waxy new potatoes take a fair bit longer to cook - I reckon I simmered it for another 10 minutes. But the result was worth it.

If you do that, add 50-75ml more stock or boiling water.

abigailmain's picture
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Inexpensive & simple to make, delicious to eat. I make this with either coconut cream or coconut milk and I often add just about any other vegetable or meat that needs using up as well.

sjadcock's picture
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did anyone else find it very 'wet'? seem to have alot of thin sauce. tasty though

ericax's picture
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so nice! i cooked the potato for a lot longer than it said it needed but this didnt matter at all as the end dish was absolutely lovely!

deenak's picture

A few curry leaves and bay leaves work well with this dish, and a pinch of asafatida before frying off the veg.

elvespurr's picture

I used tandoori spice powder and some garlic with a dash of groud corriander ok I know a bit hit or miss, but it was use up bits from the cupboard. it was fabulous.

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