One-pot mushroom & potato curry

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Results 61-80

• Abigail

  02 April 2009

  Abigail rated and commented on this recipe

  

  Inexpensive & simple to make, delicious to eat. I make this with either coconut cream or coconut milk and I often add just about any other vegetable or meat that needs using up as well.

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• tony

  11 April 2009

  tony rated and commented on this recipe

  

  Really lovely meal. I wouldn't mess with the main ingredients cos the potato, mushroom and aubergine go so well together. What I did do was add a little extra chilli and some garlic, and used korma curry paste. I ended up with a sweet, mildly spicy, lovely dish. The other thing to note is, it was better made using a few new potatoes cut into chunks instead of one big potato. But waxy new potatoes take a fair bit longer to cook - I reckon I simmered it for another 10 minutes. But the result was worth it. If you do that, add 50-75ml more stock or boiling water.

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• katie-may

  19 April 2009

  katie-may commented on this recipe

  This is such an easy dish to cook also very tasty!! Can also make to your heat added a few chilli for a bit of a kick. my boyfriend was very impressed!! also serve with bread as soaks sauce up.

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• Karen

  28 April 2009

  Karen commented on this recipe

  I've made this several times now for a big crowd, doing three or four times the quantities, and it has always worked brilliantly and gone down a treat. Usually add some baby spinach leaves towards the end.

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• strawberrycrush

  16 May 2009

  strawberrycrush commented on this recipe

  this had a deliceous flavour but I made a mistake by using a full fat coconut milk which was very thick and gave the curry an oily texture. Will definately make again with a lighter coconut milk.

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• Eleanor

  19 May 2009

  Eleanor commented on this recipe

  This was absolutely yummy, added a bit more spice as i like a hot curry, and a little less coconut milk, defiantly went down well.

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• iwitness

  20 May 2009

  iwitness rated and commented on this recipe

  

  superb, just change the amounts of curry paste to suit all needs. all the family loved it

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• eurostar

  11 June 2009

  eurostar rated and commented on this recipe

  

  Very nice and simple. I added some spinach as suggested.

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• Cariad

  15 June 2009

  Cariad commented on this recipe

  Need help - my hubby hates coconut - could I use evaporated milk instead of coconut milk?

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• sharon

  22 June 2009

  sharon commented on this recipe

  Loved this! Really tatsy and even my meat eating husband liked it. 2 veggy kids aged 14 and 12 also enjoyed it, although they weren't keen on the aubergine. Great to have a meal we can all enjoy together!

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• cebaines

  07 July 2009

  cebaines rated and commented on this recipe

  

  Yummy. Such an easy meal to make. I added a tin of chick peas to mine to increase the protein. Will be definitely be making again.

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• shorshabae

  22 July 2009

  shorshabae rated and commented on this recipe

  

  Well I'm a bit of an idiot, I cut the potato too small and forgot to trim the aubergine! But it still turned out pretty well. I used Thai green curry paste but I wish I'd used something with a little more kick! Next time I may chuck in a little spinach to add a little more colour and a source of iron!

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• Karen Greenhalgh

  26 July 2009

  Karen Greenhalgh commented on this recipe

  I can't believe how good this was!! I used cauli instead of aubergine and a tikka paste. It was so easy!!

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• amirah

  04 August 2009

  amirah commented on this recipe

  can i make this without coconut milk?

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• thwok

  08 August 2009

  thwok commented on this recipe

  Wife and kids away and had some odd bits in the fridge threatening to to go furry, so searched the ingredients and this matched. Claimed top serve four, but served me three times on consecutive days. easy, quick and quite quite delicious. thwok

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• Alexandra

  08 August 2009

  Alexandra rated and commented on this recipe

  

  Super-simple curry to make. I substituted the aubergine for some overgrown courgettes from the garden and it even managed to make them palatable! A greay curry for beginners and tasted even better re-heated the next day.

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• Di

  10 August 2009

  Di commented on this recipe

  This was delicious, one to remember. Used Thai Green curry paste but added chilli, garam masala, tumeric and groun coriander.

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• Di

  10 August 2009

  Di rated this recipe

  

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• v6en

  15 August 2009

  v6en commented on this recipe

  I made this for my vegetarian friend at a party we had. She love it so much that she took it home the next day to finish. Held it for 30 miles in a pot.

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• Georgie

  18 August 2009

  Georgie commented on this recipe

  This is delicious, no problem with the cooking time for the potatoes, used pataks balti paste and added king prawns yummy. Definitely a keeper. Thanks Good Food!

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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 5.0g, carbohydrate 15.0g, fat 15.0 g, saturated fat 9.0g, fibre 3.0g, sugar 5.0g, salt 0.71 g

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