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 81-92

• Michele

  22 August 2009

  Michele rated and commented on this recipe

  

  Made it with full on coconut milk and microwaved the chopped potatoes for a couple of minutes before adding to the rest. This was easy to make, absolutely delicious and now a favourite.

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• Emily

  25 August 2009

  Emily commented on this recipe

  This looks good and I'll definitely be giving it a go. I love coconut milk but for those who don't like it perhaps Greek yoghurt would do instead?

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• Tez0989

  29 August 2009

  Tez0989 commented on this recipe

  Cooked this for the first time along with the cauliflower curry and both were a hit but this one (mushroom) was the favourite, extremely tasty and more-ish. Next time I might some framage fraise to thicken it a little. Gorgeous taste tho.

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• Fitzio

  03 September 2009

  Fitzio rated and commented on this recipe

  

  Made this for dinner tonight and thought it was really tasty. Made it with full fat coconut milk and added 4 tbsp of tikka masala paste, but would probably add more next time. I also added extra potato and some spinach which I had in the freezer. The main thing I would say is that I found it needed quite a bit of salt (and I really don't take much salt in my food). I will definitely make this again but add more curry paste and salt in the cooking process for flavour.

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• pendragon

  06 September 2009

  pendragon rated and commented on this recipe

  

  Made this for family who were visiting and one member vegetarian. Everyone cleared there plates and some had seconds. Tasty recipe, think I'll add the 4tbsps of paste next time to give it abit more kick.

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• Jules

  09 September 2009

  Jules rated and commented on this recipe

  

  I made this last night for my boyfriend and it was a hit. I par boiled the potatoes as suggested and used 3 1/2 tablespoons of Patak's Balti Paste and it worked perfectly. The recipe couldn't be any simpler and it's very quick to make. It's a great after work dinner, when you don't have long to prepare something.

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• Luke & Carmen

  09 September 2009

  Luke & Carmen commented on this recipe

  Absolutely delicious!!! My carnivore hubbie loved it and didn't miss the meat at all. Very filling and a tasty guilt free meal. Well done good food!!!

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• Andinewton

  25 September 2009

  Andinewton rated and commented on this recipe

  

  Made this today for our weekly 'mystery meal' along with the vegetable and cashew biriyani. Total success! I'm a veggie, my husband isn't, but he loves a curry of any kind! So easy to make, essential with a 10 month old daughter crawling around trying to distract me, and especially tasty! Highly recommended!

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• IJ

  30 September 2009

  IJ rated and commented on this recipe

  

  Added spinch. fantastic

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• Miss G

  11 October 2009

  Miss G rated and commented on this recipe

  

  One of the nicest curry's I've had. I did swap the aubergine for a courgette as that is my preference. Lovely taste and flavour. I used Madras paste I will use this recipe again with different pastes.

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• Zoe7284

  13 October 2009

  Zoe7284 rated and commented on this recipe

  

  I found this perfectly ok, but very dull.

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• Kitkat

  18 November 2009

  Kitkat rated and commented on this recipe

  

  Was very tasty, I will cut the potatoes smaller next time as it did take them longer to soften. It was also too mild for me and my husband so I will add 4tsp of curry paste next time and some curry powder.

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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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