One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(192 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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tonidick
15th Feb, 2011
How do I print the page?
charlotte-food1
12th Feb, 2011
1.05
not as tasy as i thought for a curry - a bit bland but very quick and easy to make though.
janehempenius
4th Feb, 2011
4.05
Quick, easy and delicious.
melanieday
1st Feb, 2011
4.05
A good curry, I made my own curry paste to have with it as I like to cook from scratch. The curry was tasty and the potatoes were a really nice texture along with the mushrooms.
billiejo
27th Jan, 2011
4.05
Oh and recommend balti paste too.
sallywalton
25th Jan, 2011
5.05
Cooked this yesterday - very easy to do and absolutely gorgeous!! I used Marks & Spencer Balti paste which was perfect - gave it a good kick but not too hot and spicy. I only had full fat coconut milk but a few extra calories was well worth it. May try it with chicken next time.
j_hanlon
18th Jan, 2011
5.05
It's nice to find a veggie recipe that isn't all cheese. Super tasty and filling. YUM.
mumlig
17th Jan, 2011
4.05
Make this many times -a firm favourite!
pixielins
9th Jan, 2011
Yummy. Just finished cooking up a batch of this, I'm gonna try freezing it. Definitely needs something green adding to it for a bit of colour. Spinach/green beans/salad on the side maybe. I chucked in some lentils for a bit more body and texture, which worked well. I'll add some chicken/lamb/bacon if the hubbie is in a meatie mood.
pahutch
8th Jan, 2011
5.05
This is a smashing recipe. Incredibly easy to follow. I also used tikka masala paste which was fine. I will use this again and add different veg or even some chicken for a slight twist.

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