One-pot mushroom & potato curry

One-pot mushroom & potato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(197 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
Nicole Goss
13th May, 2016
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
23rd Apr, 2016
3.8
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
27th Jan, 2016
3.8
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
12th Oct, 2015
3.8
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
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!
kezjb
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.