One-pot mushroom & potato curry

One-pot mushroom & potato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(190 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
    Onion

    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

    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

    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

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
caaaath
26th May, 2011
4.05
Love this recipe. I left out the curry paste and fried up a mix of my favourite curry spices in groundnut oil for a few seconds before adding the veg. I used ground cumin, ground coriander, ground fenugreek and whole mustard seeds. Also added a couple of fresh chillis. Was delicious!
alfrun
24th Apr, 2011
5.05
Lovely! My favourite curry is the madras.
krasotevica
18th Apr, 2011
Yummy! Cooked it with sweet potatoes! Finger licking good :)
doldderwen
13th Apr, 2011
5.05
Lovely, the second time I made it I added chicken (to keep my husband happy) and threw a courgette in as I didn't have an aubergine. I make my own paste, following Jamie Olivers Tikka paste recipe. This is my favourite at the moment!
benjaminholbrook
31st Mar, 2011
Haven't made it yet but Wow! I'm just about to and I have to say I'm really looking forward to it! I'll change every ingredient but it'll still be just as Wow! delicious!
dawno65
25th Mar, 2011
Im not the best of cooks but had perfected a beautiful curry to cook for a dear friend who always looked after me and hubby so well when visiting our holiday home. I got caught out though as she had cut out meat and all things fat. I quickly came onto the site looking for a veggie/healthy option and found this recipe. I hadn't got any paste so whisked something up with what I had in the cupboard (turmeric, coriander etc). It was a little too hot so I put some lemon in to try and calm it down a bit. Served it with naan and a variety of dips, wedges etc and salad on the side. There were 6 of us so there was a combination of food on the table!! She absolutely loved it and took the recipe. She said her's wasn't as good as mine. I have made it a few times since and it's not failed me. thank you good food. You are helping to turn me into a pretty reasonable cook :-))
carolineb
6th Mar, 2011
3.05
thought it was a bit too runny, will use less coconut milk next time, otherwise tasty..
sarahlow17
24th Feb, 2011
5.05
I make this quite often, always a winner. You don't notice lack of meat at all.
tonidick
15th Feb, 2011
How do I print the page?
charlotte-food1
12th Feb, 2011
1.05
not as tasy as i thought for a curry - a bit bland but very quick and easy to make though.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.