One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(185 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal212
  • fat15g
  • saturates9g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein5g
  • salt0.71g
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  • 1 tbsp oil
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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


  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.

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Comments (228)

Sophie S x's picture

Really tasty, never made curry before but this is an incredibly simple yet delicious dish :)

studentcook146's picture

Really enjoyed this as a midweek recipe. Cooked 2 portions and used 3 tbsp rogan josh curry paste, added 1/4 tin chopped tomatoes (as had them left over), used 100ml full fat coconut milk mixed with 100ml water and added spinach and garlic.

catie74's picture

Good basic vegetable curry, mild enough for the kids to eat too. Not keen on potato in curry so used cauliflower instead. Great as a main or a side to meat curries. I've done this on a one burner camping stove and added diced chicken thigh bought from the farm Shop next to the camp site. Perfect belly filler

AlexRegius's picture

Used full fat coconut milk as there was no light at supermarket and found the sauce to be a little sweet, however not runny. After the 4 tbsp curry paste i added ascoth bonnet as it was not spicy enough i guess my curry paste was not as hot as expected. nice curry though and i think i would add different types of veg depending on what i have in, however always keep the mushrooms, i do love mushrooms in a curry.

atrixa's picture

I found that the potatoes needed at least 10 mins extra simmering, even when cut up very small. Flavour was lovely, but sauce was a bit thin and slightly gritty. Will be a great curry with some tweaking.

Nicole Goss's picture

I didn't rate it because I changed it slightly, I added chopped tomatoes and a chilli and it was incredibly tasty :-) my husband wolfed it down and went back for seconds

studentcook146's picture

This was really nice and super quick. I cooked it for 2 and used 165ml coconut milk, 100ml stock and 3 tbsp of curry paste. I followed the cooking instructions exactly and it took the time it said.

AnnieAppleI's picture

Good base recipe. I added cauliflower and peas instead of aubergine. I also added extra tomato puree and paste to thicken it up but all in all quite nice! Great mid-week dinner to heat up for next day lunch

clough91's picture

Made using courgettes instead of aubergine and 4 tbsps of pataks Madras paste. Nice flavours but nothing to rave about. Wouldn't serve to guests but great as a healthy mid week meal.

conbrio's picture

Wonderful rich earthy flavor, I substituted re hydrated dried Porcine and Chanterelle mushrooms because I love the exotic flavor. I also par boiled the potatoes and sauteed the onions until golden. I like the idea of adding spinach and will give that a try next time. You must add the aubergine or as we call it, eggplant as it takes it to another level.

csc2012's picture

This is a superbly tasty recipe, so quick and easy for such a healthy recipe. I read previous comments which stated that it came out quite runny so I added one large sweet potato as well as a white potato, a tin of chopped tomatoes, a tin of chickpea and about four tbsp of red lentils. The (unsoaked) lentils and potatoes took about 40 minutes to soften. I also used full fat coconut milk. With the added lentils and chickpeas I found this to be a complete meal, no need for rice, naan etc. With the additional ingredients this served about six portions. Straight to the top of my regular recipes!

frizzy123's picture

Bit odd, watery brown sauce, I added tomatoes to thicken it a bit and add some flavour.

nuke_pcr's picture

Very nice! a bit tricky to get the cooking times right for all the different veg used. The first time I made it, I waited too long to soften the potatoes before adding everything else so they disintegrated by the end. Definitely takes longer than 20 mins to get the potatoes soft, however.

elizabethjgdavis's picture

Great recipe! I'd recommend using 2 tbsp of thai green curry paste and/or chillies if you prefer something a little spicier

sophiechicken's picture

Delicious! I added fresh garlic, spinach at the end and didn't have aubergine so I used courgette instead and it worked really well!

idamonster's picture

Really nice, easy and quick. I added butter beans and used korma paste and it was delicious.

I served with 60g (dry) of rice each, which brought up the carbs quite a lot as there's also potato. I think I would prefer to just have a bit more potato and forget the rice/naan - then it really is one-pot.

hollowlegs's picture

I just made this and it was delicious! I used full fat coconut milk though, as fat does not make you fat, carbs and sugar do! ;)

janehey's picture

This was excellent - a very flexible recipe. I didn't have exactly the same quantities of ingredients as the recipe but used what I had and the result was delicious. Will definitely make it again.

claremcm's picture

This was really really tasty! I used tikka paste, chestnut button mushrooms and a mix of sweet and 'ordinary' potato, as well as adding in spinach as suggested below. I also chucked in a clove of garlic and a bit of fresh ginger, as I love these in any curry I make. Would definately recommend par-boiling the potatoes beforehand, I par-boiled for about 10-15mins and also simmered the curry about 20 mins and it was a perfect length of time to get the potatoes spot on! Scrum-diddly-umptious!

t3clark's picture

Easy and delicious. I uses tikka masala curry paste and also added spinach for extra flavour. I would recommend to simmer longer than 10 mins as requested as the last step, I simmered for about 18mins, this ensured the potatoes were soft.


Questions (3)

jamy45's picture

Can you use curry powder instead of curry paste?

goodfoodteam's picture

Thanks for your question, we tested using curry paste and so unfortunately can't guarantee the results if you swap ingredients. If you'd like to give it a go with curry powder, you'll need to experiment with quantities, starting perhaps with a couple of teaspoons. If you do use powder, cook it for 1 -2 mins to release the flavours. Let us know how you get on!

Phoenixphire's picture

Is there something I can use as a substitute for the coconut milk? Or maybe just leave it out? My husband is allergic to coconuts.

Tips (3)

mrskguild's picture

I have made this curry several times now. When my husband first tried it he was not keen and thought it was very bland for a curry, the next time I made it i added one red chilli at the same time as I put in the potato and onion and this made the world of difference.

Jasonoak's picture

That is, Squash and sweet potato instead of the potato and aubergine.

Jasonoak's picture

Try using butternut squash and sweet potato, cooked in the oven for 20mins and then placed in with the mushrooms. Changed the dish completely and was lovely with brown rice.