One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(184 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 1 tbsp oil
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms



    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


  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 (227)

jasmine77's picture

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

Easy to make and very tasty.

lamathe04's picture

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

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

philipmaguire's picture

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

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

Really quick, Really Really tasty - thumbs up all around!

gillh007's picture

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

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

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

My partner and I loved this!! Very tasty!!!

yvonne-s's picture

Just realised I didnt rate the recipe, I thought it so good I give it 5 stars.

yvonne-s's picture

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

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

schizopear's picture

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

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.


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