One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(200 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 1 large potato, chopped into small chunks
    Potato

    Potato

    po-tate-oh

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

  • 1 aubergine, trimmed and chopped into chunks
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 250g button mushrooms
    Mushroom

    Mushroom

    mush-room

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • chopped coriander, to serve

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.

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Comments, questions and tips

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daviddyer
18th Nov, 2017
3.8
Just made this very quick and very simply curry. Used small potatoes and par boiled them first, added some peas and kidney beans. I have enough left for tomorrow tea! I used Jalfrezi paste and it was fantastic with some brown rice. Far quicker and far far more healthy than a take away
willmrpink's picture
willmrpink
3rd Sep, 2017
Just given this recipe a go.used all ingredients as per recipe.cooked the potato and onion for longer because of the comments below and used a tikka masala paste.after adding the liquid ingredients I again cooked longer than the time stated and added cornflour late in the cooking again thanks to comments regarding the sauce being thin.Really enjoyed this dish and will definitely do it again.
dianamin
24th Aug, 2017
3.8
This is a good recipe that we've used a lot. You do need to parboil the potato though (about 5 mins is fine) and simmer for longer than the recipe says. I usually add spinach, but have substituted various veg for the aubergine when we don't have one.
ljshakey's picture
ljshakey
10th Jul, 2017
5.05
Lovely recipe for our Meat-Free Monday. After reading the comments I tweaked the recipe slightly - we used sweetcorn and green beans instead of aubergine, added a clove of garlic with the onions and potatoes, and stirred the balti curry paste with the stock and added a tablespoon of tomato puree before adding to the pan. We also cooked the curry for about 30 minutes and the potatoes were cooked but still held their shape. Next time we may sautée the potatoes and have the curry poured over them, for a bit of texture. All in all, a lovely simple recipe.
rachelleason23
6th Jul, 2017
3.8
Just made, was very very nice if a little watery but the rice soaked up most of the moisture. Great recipe especially if you have a few left over veg in the fridge, I ended up chucking in half a courgette and some cauliflower as well as the other ingredients. Would like to see how different curry pastes would change this dish (Sweden only seems to stock a Tandoori one so it wasn't that spicy) Will definitely be making again :)
quebec9804
14th Apr, 2017
5.05
Love this recipe. Make it every week. I agree with most comments that you need to simmer longer than the recipe states. I simmer for approx 20-25 minutes, until the sweet potato is soft. I also only add the stock cube without the liquid. A great curry which tastes great when using other vegetable too!
secrisp
9th Apr, 2017
5.05
Quick, easy and delicious!
Twinklebum99
27th Mar, 2017
5.05
Really enjoyed this, I used a rogan josh paste. Didn't use aubergine as I don't like it so used courgette, green beans & sweet corn. Cooked for a lot longer than it states. Will definitely make again for Meat Free Monday
Anyaa_
16th Mar, 2017
0.05
Actually created an account to leave feedback on this recipe which is just awful. Brown and watery with no flavour at all, this doesn't even deserve a star, vegetables turned to mush trying to simmer away the extra water. Looked like baby food. Had to throw away, completely inedible and completely disappointed.
HayleyMey
9th Jan, 2017
5.05
Really tasty, I cooked it for longer that the recipe said which made it richer and just so yummly. I will cook this again, 5 stars!

Pages

ZoeIris95
30th Apr, 2017
Can you freeze this?
goodfoodteam's picture
goodfoodteam
5th May, 2017
Thanks for your question. You could freeze this although we think it's better when you don't as coconut tends to split when frozen. Our freezable recipes have a blue star above the nutritional information. We hope that helps in future.
jamy45
23rd Aug, 2016
Can you use curry powder instead of curry paste?
goodfoodteam's picture
goodfoodteam
30th Aug, 2016
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
6th Oct, 2013
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.
AbiLewis96's picture
AbiLewis96
11th Jan, 2017
3.8
Tasted just like a real authentic potato curry, I added some spinach, madras paste and 1 small red chilli (seeded) to add more spice and left it in the slow cooker on medium for 4 hours, just had it for tea now and was superb! didn't need rice or anything as I felt it was just lovely on its own.
mrskguild
28th Aug, 2015
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
2nd Jan, 2014
That is, Squash and sweet potato instead of the potato and aubergine.
Jasonoak
2nd Jan, 2014
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.