One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(219 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 1 tbsp oil
  • 1 onion, roughly chopped



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

  • 1 large potato, chopped into small chunks



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

  • 1 aubergine, trimmed and chopped into chunks



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

  • 250g button mushrooms



    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


  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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8th Jun, 2011
Can this dish be frozen?
6th Jun, 2011
One of my favourite recipes!, absolutely delicious!!, lovely ingredients and flavours!!, :)
26th May, 2011
Love this recipe. I left out the curry paste and fried up a mix of my favourite curry spices in groundnut oil for a few seconds before adding the veg. I used ground cumin, ground coriander, ground fenugreek and whole mustard seeds. Also added a couple of fresh chillis. Was delicious!
24th Apr, 2011
Lovely! My favourite curry is the madras.
18th Apr, 2011
Yummy! Cooked it with sweet potatoes! Finger licking good :)
13th Apr, 2011
Lovely, the second time I made it I added chicken (to keep my husband happy) and threw a courgette in as I didn't have an aubergine. I make my own paste, following Jamie Olivers Tikka paste recipe. This is my favourite at the moment!
31st Mar, 2011
Haven't made it yet but Wow! I'm just about to and I have to say I'm really looking forward to it! I'll change every ingredient but it'll still be just as Wow! delicious!
25th Mar, 2011
Im not the best of cooks but had perfected a beautiful curry to cook for a dear friend who always looked after me and hubby so well when visiting our holiday home. I got caught out though as she had cut out meat and all things fat. I quickly came onto the site looking for a veggie/healthy option and found this recipe. I hadn't got any paste so whisked something up with what I had in the cupboard (turmeric, coriander etc). It was a little too hot so I put some lemon in to try and calm it down a bit. Served it with naan and a variety of dips, wedges etc and salad on the side. There were 6 of us so there was a combination of food on the table!! She absolutely loved it and took the recipe. She said her's wasn't as good as mine. I have made it a few times since and it's not failed me. thank you good food. You are helping to turn me into a pretty reasonable cook :-))
6th Mar, 2011
thought it was a bit too runny, will use less coconut milk next time, otherwise tasty..
24th Feb, 2011
I make this quite often, always a winner. You don't notice lack of meat at all.


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