One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(190 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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conbrio
3rd Aug, 2015
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
8th Jun, 2015
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
17th Jan, 2015
1.3
Bit odd, watery brown sauce, I added tomatoes to thicken it a bit and add some flavour.
nuke_pcr
13th Jan, 2015
3.8
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
1st Dec, 2014
Great recipe! I'd recommend using 2 tbsp of thai green curry paste and/or chillies if you prefer something a little spicier
sophiechicken
25th Aug, 2014
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
15th Jun, 2014
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
10th Apr, 2014
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
2nd Apr, 2014
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
28th Mar, 2014
5.05
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!

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