One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(194 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
  • 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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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!
Sophie S x
2nd Dec, 2016
5.05
Really tasty, never made curry before but this is an incredibly simple yet delicious dish :)
studentcook146
28th Sep, 2016
3.8
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
23rd Aug, 2016
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
12th Jun, 2016
3.8
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
18th May, 2016
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.

Pages

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.
Abi96
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.