One-pot mushroom & potato curry

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• Louise

  26 September 2010

  Louise rated this recipe

  

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• terapin

  03 October 2010

  terapin rated this recipe

  

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• tintoeve

  09 October 2010

  tintoeve commented on this recipe

  Can you freeze it?

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• twisties

  11 October 2010

  twisties rated this recipe

  

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• twisties

  11 October 2010

  twisties rated this recipe

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• Kaze

  21 October 2010

  Kaze commented on this recipe

  Great recipe but my husband does not like coconut so I substitute a couple of dollops of good greek yoghurt - delish! Oh and I agree with adding a dollop of mango chutney for added flavour.

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• eileenk15

  27 October 2010

  eileenk15 commented on this recipe

  fantastic recipe. so easy to make, yet delicious. my vegetarian daughter used it for her hospitality gcse.

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• odiamond

  27 October 2010

  odiamond rated this recipe

  

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• H :)

  06 November 2010

  H :) commented on this recipe

  lovely simple vegetarian curry - served it with jasmine rice and garlic and coriander naan bread - yummy :)

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• H :)

  06 November 2010

  H :) commented on this recipe

  oh, and i used balti paste - DELICIOUS!!!

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• Emma Booth

  16 November 2010

  Emma Booth rated this recipe

  

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• Abforth

  21 November 2010

  Abforth rated this recipe

  

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• kat food

  23 November 2010

  kat food rated and commented on this recipe

  

  I made this last night - it was delicious! I used hot madras curry paste and didn't find it too hot at all. I might try adding tofu for protein next time. The aubergine really made it I think. So easy and great to keep as leftovers or freeze for later meals :)

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• VanePinto

  24 November 2010

  VanePinto rated this recipe

  

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• nooshka

  24 November 2010

  nooshka commented on this recipe

  I tried this for the first time tonight will defo do again, i also put spinich at the end FAB!!!!!!

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• clarisworks

  25 November 2010

  clarisworks rated this recipe

  

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• leedskitchenscavenger

  26 November 2010

  leedskitchenscavenger rated and commented on this recipe

  

  Went down a treat at a thanksgiving party but the aubergine and potatoes took longer to cook, the overall cooking time was quite long

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• ANIMAL

  30 November 2010

  ANIMAL commented on this recipe

  I followed the recipe almost to the letter but only found thai curry paste in the fridge, and it was AWESOME! Plus it was a quick and easy meal to make after work. With it being cold outside it was very welcome!

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• ANIMAL

  30 November 2010

  ANIMAL commented on this recipe

  I forgot to add I used baby potatoes in the recipe and cut them in half, they were cooked in time with the rest of it, yum!

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• Gracie

  01 December 2010

  Gracie commented on this recipe

  Lovely made a chicken version for me and this version for wife. Went down well. Thanks

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Vegan

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

Per serving

212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, sugar 5g, salt 0.71 g

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