One-pot mushroom & potato curry

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1. Video tutorial: Cooking rice

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.

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

Latest comments and suggestions

Results 41-60

• Gillh007

  14 January 2009

  Gillh007 rated and commented on this recipe

  

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

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• Emily Morris

  15 January 2009

  Emily Morris rated and commented on this recipe

  

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

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• Success

  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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• Anne

  15 February 2009

  Anne rated and commented on this recipe

  

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

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• Kicano

  20 February 2009

  Kicano rated and commented on this recipe

  

  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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• R Beaumont

  20 February 2009

  R Beaumont rated this recipe

  

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• Anne

  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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• hyacinth

  21 February 2009

  hyacinth rated this recipe

  

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• The Cakeinator

  23 February 2009

  The Cakeinator rated and commented on this recipe

  

  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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• Rog

  24 February 2009

  Rog rated and commented on this recipe

  

  Easy to make and very tasty.

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• Janes kitchen

  25 February 2009

  Janes kitchen rated and commented on this recipe

  

  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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• Grey Lady

  01 March 2009

  Grey Lady rated and commented on this recipe

  

  Lovely easy quick supper dish.

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• Georgelikescake

  06 March 2009

  Georgelikescake rated and commented on this recipe

  

  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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• Badger

  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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• dilleight

  15 March 2009

  dilleight rated and commented on this recipe

  

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

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• Lauzi

  16 March 2009

  Lauzi rated and commented on this recipe

  

  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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• elvespurr

  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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• Deena

  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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• Erica

  27 March 2009

  Erica rated and commented on this recipe

  

  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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• sarahj

  27 March 2009

  sarahj rated and commented on this recipe

  

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

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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, salt 0.71 g

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