One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(283 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
    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.

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Comments, questions and tips

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jasmine77
25th Feb, 2009
5.05
This is great replaced the mushrooms with left over chicken as some people have already done and sweet potato served with rice a quick and nourishing meal for midweek when the weather is gloomy!
hexane
24th Feb, 2009
4.05
Easy to make and very tasty.
lamathe04
23rd Feb, 2009
5.05
Really easy and healthy. This was one of the first time I've ever cooked for the family and it went down a treat!
abanner
20th Feb, 2009
5.05
Passed this on to curry-loving, vegetarian family members and they loved it!
philipmaguire
20th Feb, 2009
5.05
Just thought I'd say the the recipe reads: 'then simmer for 10 mins or until the potato is tender' so all the moaning about the cooking times of the potatoes is irrelavent. Tasty, quick & easy curry that I find works really well as a side dish to a meat curry.
abanner
15th Feb, 2009
5.05
Lovely recipe - even better when it's been frozen and reheated. Will definitely make again.
anu0523
6th Feb, 2009
I cooked in my uncle's house in the UK he said that it was goooood
miss_camilles
15th Jan, 2009
5.05
Really quick, Really Really tasty - thumbs up all around!
gillh007
14th Jan, 2009
5.05
This was lovely, will do again. May be next time, less than a full tin of the coconut. Lovely meal.
trelyn
8th Jan, 2009
I have made this recipe several times now and I think the cooking time depends on what sort of potatoes you use. Last year I used Cornish Kings and Charlottes and they worked fine. Today I'm using Desiree and they are taking a lot longer to cook. This is a wonderful recipe. I've even used it with sweet potatoes and it was a great success.

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