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One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(177 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

  • kcalories212
  • 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

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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.

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Comments (222)

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.

liv_williams's picture
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This was fab. Very quick to make, so tasty, actually tastes like a curry! And there's plenty of it, so you can freeze it for future dinners.

jcorren76's picture
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My partner and I loved this!! Very tasty!!!

yvonne-s's picture
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Just realised I didnt rate the recipe, I thought it so good I give it 5 stars.

yvonne-s's picture
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Absolutely lovely! I am not an accomplished cook and still this easy recipe turned out totally delicious, for once a recipe saying "serves 4" was actually correct as I usually find serves 4 really means serves 2 (we like our food lol) anyway I highly recommend you give this a go, I used the full fat coconut milk not the low fat and it was a creamy smooth tasty curry, just yum! :-)

marambert's picture
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I used butternut squash and mushrooms with madras paste as we like it hot.It was very good.

schizopear's picture
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this was absolutely delicious and pleased even the most dedicated carnivore. i used chestnut mushrooms (because they're nicer...) and madras curry paste. par boiled the potato first, as suggested in the comments. there were no leftovers and i shall be making this one again!

sueellis's picture
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Absolutely delicious. I used Pataks Balti curry paste and large field mushrooms and cooked the potatoes for longer than stated until they were soft before adding the other veg. Definitely one to make again and again.

bethmaclellan's picture
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Truly scrumptious!

districtnurse's picture
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Great recipe added spinach and sweet potato, and as suggested par boiled the potatos first, will definately be making this again.

cikcik's picture
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Fantastic mid-week meal; can also be served when entertaining!

sturcol's picture

That is a gorgeous recipe - I'm cooking it at the moment. One suggestion though: I've always had difficulty in getting potatoes to cook like this, so next time I will part boil them.

I've used 2 tablespoons of Madras paste.

Delicious!

nsrhodes's picture
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This was great! I didn't have curry paste so used some hot curry powder. Perhaps this is why mine turned out a much lighter colour than the picture (??). I cooked some chicken to go with my meat-loving partner's serving, and he loved it too. Tasted even better the next day for lunch, once the flavours had a chance to develop. YUM!!

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