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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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
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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
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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
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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
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Lovely easy quick supper dish.

jasmine77's picture
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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
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Easy to make and very tasty.

lamathe04's picture
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Really easy and healthy. This was one of the first time I've ever cooked for the family and it went down a treat!

abanner's picture
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Passed this on to curry-loving, vegetarian family members and they loved it!

philipmaguire's picture
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Just thought I'd say the the recipe reads: 'then simmer for 10 mins or until the potato is tender' so all the moaning about the cooking times of the potatoes is irrelavent.
Tasty, quick & easy curry that I find works really well as a side dish to a meat curry.

abanner's picture
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Lovely recipe - even better when it's been frozen and reheated. Will definitely make again.

anu0523's picture

I cooked in my uncle's house in the UK he said that it was goooood

miss_camilles's picture
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Really quick, Really Really tasty - thumbs up all around!

gillh007's picture
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This was lovely, will do again. May be next time, less than a full tin of the coconut. Lovely meal.

trelyn's picture

I have made this recipe several times now and I think the cooking time depends on what sort of potatoes you use. Last year I used Cornish Kings and Charlottes and they worked fine. Today I'm using Desiree and they are taking a lot longer to cook. This is a wonderful recipe. I've even used it with sweet potatoes and it was a great success.

yajulie's picture

A really easy yet delicious curry. I left out the aubergine, but only because my husband doesn't like them. I found the potato chunks took a lot longer to cook and would par-boil them for a few minutes next time.

bradandest's picture

Made it with curry powder instead of paste, as I didnt have any, also added cinnamon and a little brown sugar. Delicious!

paulak's picture
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Excellent. I used large mushrooms sliced and balti curry paste. I only added about 3/4 of a tin of coconut milk then stopped as I felt it would have been too runny with the whole tin.

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