One-pot mushroom & potato curry

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• Caro

  03 June 2008

  Caro rated and commented on this recipe

  

  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!

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• Pablo's

  11 June 2008

  Pablo's rated and commented on this recipe

  

  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.

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• penelopeann

  19 July 2008

  penelopeann commented on this recipe

  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.

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• Natalie

  26 July 2008

  Natalie rated and commented on this recipe

  

  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!!

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• sturcol

  31 August 2008

  sturcol commented on this recipe

  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!

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• Cikka

  03 September 2008

  Cikka rated and commented on this recipe

  

  Fantastic mid-week meal; can also be served when entertaining!

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• Heddie

  09 September 2008

  Heddie commented on this recipe

  Great recipe added spinach and sweet potato, and as suggested par boiled the potatos first, will definately be making this again.

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• Heddie

  09 September 2008

  Heddie rated this recipe

  

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• Betty Mac

  16 September 2008

  Betty Mac rated and commented on this recipe

  

  Truly scrumptious!

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• Bonster

  17 September 2008

  Bonster rated and commented on this recipe

  

  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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• schizopear

  18 September 2008

  schizopear rated and commented on this recipe

  

  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!

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• margaret

  25 September 2008

  margaret rated and commented on this recipe

  

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

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• Yvonne-S

  01 October 2008

  Yvonne-S commented on this recipe

  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! :-)

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• Yvonne-S

  01 October 2008

  Yvonne-S rated and commented on this recipe

  

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

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• cookstar

  03 October 2008

  cookstar rated and commented on this recipe

  

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

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• Liv

  23 October 2008

  Liv rated and commented on this recipe

  

  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.

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• paulak

  01 November 2008

  paulak rated and commented on this recipe

  

  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.

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• zestest

  14 November 2008

  zestest commented on this recipe

  Made it with curry powder instead of paste, as I didnt have any, also added cinnamon and a little brown sugar. Delicious!

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• Ya Julie

  22 November 2008

  Ya Julie commented on this recipe

  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.

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• Trelyn

  08 January 2009

  Trelyn commented on this recipe

  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.

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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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