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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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!!

4penelope's picture

Why do people seem to think because it's vegetarian it's not really a 'proper' meal? It is quite easily achievable to be a healthy person and not eat meat or fish.

pablot99's picture
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I really enjoy this combination of potato, mushroom and aubergine. To reduce the fat content I don't use cocunut milk and make my own sauce, using tinned tomato's and various spices.

cora2323's picture
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After reading through the comments, I too chose cauliflower instead of the aubergine and also added spinach. With so much coconut milk I think you need a spicy curry paste so I went for Madras ...it was great and I'll definitely make it again!

bells74's picture
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Tried this today and it was delicious and a hit with my vegetarian friend. I also cooked potato for longer at the beginning. I used Tikka massala paste as this wasn't too spicy nor too mild, I couldn't get coconut milk so used 1 50g sachet of creamed coconut and with boiling water made up to 400ml. I used sweet potato as something different, and also added some extra veg of my own and some soya beef style chunks for protein. Even the meat lovers loved it, very tasty and very easy to prepare, highly recommended to try. I added slightly more stock so it didn't get too dry and cooked for 1 hour slowly to ensure the potato was cooked through.

rachelrolls's picture
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A good recipe. I added chicken and baby spinach to make it more substantial. I also added 1 tbsp of mango chutney for a touch of sweetness, and minced ginger and coriander for tang. Cooking time needs to be longer than stated.

sapphykins's picture

An excelent recipe, but as with almost all curry recipes I felt it needed a tbsp of dark sugar.

sspink's picture
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Suprisingly tasty and filling for a veggie dish.

mhwoods's picture
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I omit the aubergine and use cauliflower instead - either one small or half a large cauli is usually enough - as I much prefer cauliflower. I also marrinade some dieced beef in 3:1 yoghurt/curry paste marinade for about 4 hours and then pre-cook the marrinaded meat for about 45 mins and add this to the mix when I add the curry paste, coconut milk and stock. I agree with need to cook the potatoes longer too. But what a cracking recipe though!

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