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One-pot mushroom & potato curry

One-pot mushroom & potato curry

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian, Vegan

  1. Video tutorial: Cooking rice

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.
Try

Make it vegan

Just substitute your favourite vegan brand of curry paste.

Per serving

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

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

Results 41-60

  • 14 January 2009

    Gillh007 rated and commented on this recipe

    5 stars

    This was lovely, will do again. May be next time, less than a full tin of the coconut. Lovely meal.

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  • 15 January 2009

    Emily Morris rated and commented on this recipe

    5 stars

    Really quick, Really Really tasty - thumbs up all around!

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  • 06 February 2009

    Success commented on this recipe

    I cooked in my uncle's house in the UK he said that it was goooood

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  • 15 February 2009

    Anne rated and commented on this recipe

    5 stars

    Lovely recipe - even better when it's been frozen and reheated. Will definitely make again.

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  • 20 February 2009

    Kicano rated and commented on this recipe

    5 stars

    Just thought I'd say the the recipe reads: 'then simmer for 10 mins or until the potato is tender' so all the moaning about the cooking times of the potatoes is irrelavent. Tasty, quick & easy curry that I find works really well as a side dish to a meat curry.

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  • 20 February 2009

    R Beaumont rated this recipe

    5 stars

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  • 20 February 2009

    Anne commented on this recipe

    Passed this on to curry-loving, vegetarian family members and they loved it!

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  • 21 February 2009

    hyacinth rated this recipe

    5 stars

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  • 23 February 2009

    The Cakeinator rated and commented on this recipe

    5 stars

    Really easy and healthy. This was one of the first time I've ever cooked for the family and it went down a treat!

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  • Binder photo Rog

    24 February 2009

    Rog rated and commented on this recipe

    4 stars

    Easy to make and very tasty.

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  • 25 February 2009

    Janes kitchen rated and commented on this recipe

    5 stars

    This is great replaced the mushrooms with left over chicken as some people have already done and sweet potato served with rice a quick and nourishing meal for midweek when the weather is gloomy!

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  • 01 March 2009

    Grey Lady rated and commented on this recipe

    5 stars

    Lovely easy quick supper dish.

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  • 06 March 2009

    Georgelikescake rated and commented on this recipe

    5 stars

    Ive made this 3 times now since finding the recipe a fortnight ago! I love it, first two times i didnt have any curry paste so used some lloyd grossman tikka masala curry sauce, then used garam masala curry paste tonight which was a bit spicier but coconut milk stops it being "hot". added a green pepper tonight which wasn't that brilliant.

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  • 10 March 2009

    Badger commented on this recipe

    This is now my number one curry in a hurry and has resulted in me making sure I have a good supply of Low Fat coconut milk in the kitchen. It's too much for two which is great because after being frozen for a week it's even more delicious. I subscribed to the magazine on the back of this recipe.

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  • 15 March 2009

    dilleight rated and commented on this recipe

    4 stars

    Nice! Used thai curry paste which I'm not sure was the best match.

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  • 16 March 2009

    Lauzi rated and commented on this recipe

    4 stars

    Quick, easy and tasty - perfect mid-week meal! I added some peppers and tofu to make it a bit more substantial, but it's great as it is too :)

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  • 17 March 2009

    elvespurr commented on this recipe

    I used tandoori spice powder and some garlic with a dash of groud corriander ok I know a bit hit or miss, but it was use up bits from the cupboard. it was fabulous.

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  • 22 March 2009

    Deena commented on this recipe

    A few curry leaves and bay leaves work well with this dish, and a pinch of asafatida before frying off the veg.

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  • 27 March 2009

    Erica rated and commented on this recipe

    5 stars

    so nice! i cooked the potato for a lot longer than it said it needed but this didnt matter at all as the end dish was absolutely lovely!

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  • 27 March 2009

    sarahj rated and commented on this recipe

    3 stars

    did anyone else find it very 'wet'? seem to have alot of thin sauce. tasty though

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Vegetarian

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
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Per serving

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

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