One-pot mushroom & potato curry

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• 1st_tim3r

  01 December 2010

  1st_tim3r rated and commented on this recipe

  

  this is yummy!! this is actually the first time i have cooked something thats not beans on toast :) love it!!

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• vegetarian recipes

  02 December 2010

  vegetarian recipes commented on this recipe

  i will definitely be using this one being a big curry fan but omit aubergines which we are not fond of and use butternut squash instead.

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• BabyGiraffe

  17 December 2010

  BabyGiraffe rated and commented on this recipe

  

  What a fantastic recipe! Granted when cooking with vegatables such as potatoes, Cauliflower and carrots, I always "par-steam" beforehand.

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• Eisha

  23 December 2010

  Eisha commented on this recipe

  That sounds easy ... will be trying it soon. I made a gravy curry with mushroom using garam masala and cinnamon, cloves, and cardamom that tasted wonderful. I found the recipe @ www.vegrecipes4u.com/-gravy-curry.html

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• C Barratt

  06 January 2011

  C Barratt rated and commented on this recipe

  

  Delicious! Next time I will add more mushrooms. They really soak up the curry sauce and were the best bits.

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• Paul H

  08 January 2011

  Paul H rated and commented on this recipe

  

  This is a smashing recipe. Incredibly easy to follow. I also used tikka masala paste which was fine. I will use this again and add different veg or even some chicken for a slight twist.

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• Lindsey Pyper

  09 January 2011

  Lindsey Pyper commented on this recipe

  Yummy. Just finished cooking up a batch of this, I'm gonna try freezing it. Definitely needs something green adding to it for a bit of colour. Spinach/green beans/salad on the side maybe. I chucked in some lentils for a bit more body and texture, which worked well. I'll add some chicken/lamb/bacon if the hubbie is in a meatie mood.

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• mumlig

  17 January 2011

  mumlig rated and commented on this recipe

  

  Make this many times -a firm favourite!

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• j_hanlon

  18 January 2011

  j_hanlon rated and commented on this recipe

  

  It's nice to find a veggie recipe that isn't all cheese. Super tasty and filling. YUM.

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• BBC GoodFood

  22 January 2011

  BBC GoodFood rated this recipe

  

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• Sallywally

  25 January 2011

  Sallywally rated and commented on this recipe

  

  Cooked this yesterday - very easy to do and absolutely gorgeous!! I used Marks & Spencer Balti paste which was perfect - gave it a good kick but not too hot and spicy. I only had full fat coconut milk but a few extra calories was well worth it. May try it with chicken next time.

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• billiejo

  27 January 2011

  billiejo rated and commented on this recipe

  

  Oh and recommend balti paste too.

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• bc500

  27 January 2011

  bc500 rated this recipe

  

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• Melanie Day

  01 February 2011

  Melanie Day rated and commented on this recipe

  

  A good curry, I made my own curry paste to have with it as I like to cook from scratch. The curry was tasty and the potatoes were a really nice texture along with the mushrooms.

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• Kerry Ireland

  03 February 2011

  Kerry Ireland rated this recipe

  

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• Jadzia

  04 February 2011

  Jadzia rated and commented on this recipe

  

  Quick, easy and delicious.

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• charlottefood

  12 February 2011

  charlottefood rated and commented on this recipe

  

  not as tasy as i thought for a curry - a bit bland but very quick and easy to make though.

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• ToniDick

  15 February 2011

  ToniDick commented on this recipe

  How do I print the page?

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• Sarah

  24 February 2011

  Sarah rated and commented on this recipe

  

  I make this quite often, always a winner. You don't notice lack of meat at all.

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• caroline

  06 March 2011

  caroline rated and commented on this recipe

  

  thought it was a bit too runny, will use less coconut milk next time, otherwise tasty..

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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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