One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(184 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 (227)

bethmaclellan's picture
5

Truly scrumptious!

districtnurse's picture
5

Great recipe added spinach and sweet potato, and as suggested par boiled the potatos first, will definately be making this again.

cikcik's picture
4

Fantastic mid-week meal; can also be served when entertaining!

sturcol's picture

That is a gorgeous recipe - I'm cooking it at the moment. One suggestion though: I've always had difficulty in getting potatoes to cook like this, so next time I will part boil them.

I've used 2 tablespoons of Madras paste.

Delicious!

nsrhodes's picture
5

This was great! I didn't have curry paste so used some hot curry powder. Perhaps this is why mine turned out a much lighter colour than the picture (??). I cooked some chicken to go with my meat-loving partner's serving, and he loved it too. Tasted even better the next day for lunch, once the flavours had a chance to develop. YUM!!

4penelope's picture

Why do people seem to think because it's vegetarian it's not really a 'proper' meal? It is quite easily achievable to be a healthy person and not eat meat or fish.

pablot99's picture
5

I really enjoy this combination of potato, mushroom and aubergine. To reduce the fat content I don't use cocunut milk and make my own sauce, using tinned tomato's and various spices.

cora2323's picture
5

After reading through the comments, I too chose cauliflower instead of the aubergine and also added spinach. With so much coconut milk I think you need a spicy curry paste so I went for Madras ...it was great and I'll definitely make it again!

bells74's picture
4

Tried this today and it was delicious and a hit with my vegetarian friend. I also cooked potato for longer at the beginning. I used Tikka massala paste as this wasn't too spicy nor too mild, I couldn't get coconut milk so used 1 50g sachet of creamed coconut and with boiling water made up to 400ml. I used sweet potato as something different, and also added some extra veg of my own and some soya beef style chunks for protein. Even the meat lovers loved it, very tasty and very easy to prepare, highly recommended to try. I added slightly more stock so it didn't get too dry and cooked for 1 hour slowly to ensure the potato was cooked through.

rachelrolls's picture
4

A good recipe. I added chicken and baby spinach to make it more substantial. I also added 1 tbsp of mango chutney for a touch of sweetness, and minced ginger and coriander for tang. Cooking time needs to be longer than stated.

sapphykins's picture

An excelent recipe, but as with almost all curry recipes I felt it needed a tbsp of dark sugar.

sspink's picture
5

Suprisingly tasty and filling for a veggie dish.

mhwoods's picture
5

I omit the aubergine and use cauliflower instead - either one small or half a large cauli is usually enough - as I much prefer cauliflower. I also marrinade some dieced beef in 3:1 yoghurt/curry paste marinade for about 4 hours and then pre-cook the marrinaded meat for about 45 mins and add this to the mix when I add the curry paste, coconut milk and stock. I agree with need to cook the potatoes longer too. But what a cracking recipe though!

katyrouth's picture
4

Very easy and tasty - would agree with the comment about cooking the potatoes slightly longer though.

dawnmcallister's picture

Quick, easy and delicious. I added a bag of spinach and used Pataks Korma paste with a small can of light coconut milk.

hammers901's picture

what a lovely cheap dish!!!!

debswilliams's picture
5

Absolutely Fantastic! Used a madras paste (as my husband like a nice hot curry) and added in some sweet potato as well as ordinary potato - and it was delicious. Will definately make it again.

sallybeattie's picture

This recipe is really good. I'm not a huge fan of mushrooms but this was really nice and my husband and I thoroughly enjoyed it. Having read the reviews, I also used tikka masala paste. Will definitely cook again.

olton_baggie's picture
5

Absolutely loved it. Chucked some chicken in, and would have had some left over for the next day if it hadn't tasted so nice... kept going back for more.

classified's picture
5

I really enjoyed this and it was so easy to make.

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