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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, questions and tips

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Comments (225)

cariad57's picture

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

eurostarke's picture
4

Very nice and simple. I added some spinach as suggested.

iwitness's picture
5

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
5

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
5

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
3

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

ericax's picture
5

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.

lauzi_66's picture
4

Quick, easy and tasty - perfect mid-week meal! I added some peppers and tofu to make it a bit more substantial, but it's great as it is too :)

dilleight's picture
4

Nice! Used thai curry paste which I'm not sure was the best match.

andrewnorfolk's picture

This is now my number one curry in a hurry and has resulted in me making sure I have a good supply of Low Fat coconut milk in the kitchen.

It's too much for two which is great because after being frozen for a week it's even more delicious.

I subscribed to the magazine on the back of this recipe.

georgelikescake's picture
5

Ive made this 3 times now since finding the recipe a fortnight ago! I love it, first two times i didnt have any curry paste so used some lloyd grossman tikka masala curry sauce, then used garam masala curry paste tonight which was a bit spicier but coconut milk stops it being "hot". added a green pepper tonight which wasn't that brilliant.

flosseroo1947's picture
5

Lovely easy quick supper dish.

jasmine77's picture
5

This is great replaced the mushrooms with left over chicken as some people have already done and sweet potato served with rice a quick and nourishing meal for midweek when the weather is gloomy!

hexane's picture
4

Easy to make and very tasty.

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