One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(284 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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yajulie
22nd Nov, 2008
A really easy yet delicious curry. I left out the aubergine, but only because my husband doesn't like them. I found the potato chunks took a lot longer to cook and would par-boil them for a few minutes next time.
bradandest
14th Nov, 2008
Made it with curry powder instead of paste, as I didnt have any, also added cinnamon and a little brown sugar. Delicious!
paulak
1st Nov, 2008
5.05
Excellent. I used large mushrooms sliced and balti curry paste. I only added about 3/4 of a tin of coconut milk then stopped as I felt it would have been too runny with the whole tin.
liv_williams
23rd Oct, 2008
4.05
This was fab. Very quick to make, so tasty, actually tastes like a curry! And there's plenty of it, so you can freeze it for future dinners.
jcorren76
3rd Oct, 2008
5.05
My partner and I loved this!! Very tasty!!!
yvonne-s
1st Oct, 2008
5.05
Just realised I didnt rate the recipe, I thought it so good I give it 5 stars.
yvonne-s
1st Oct, 2008
5.05
Absolutely lovely! I am not an accomplished cook and still this easy recipe turned out totally delicious, for once a recipe saying "serves 4" was actually correct as I usually find serves 4 really means serves 2 (we like our food lol) anyway I highly recommend you give this a go, I used the full fat coconut milk not the low fat and it was a creamy smooth tasty curry, just yum! :-)
marambert
25th Sep, 2008
5.05
I used butternut squash and mushrooms with madras paste as we like it hot.It was very good.
schizopear
18th Sep, 2008
4.05
this was absolutely delicious and pleased even the most dedicated carnivore. i used chestnut mushrooms (because they're nicer...) and madras curry paste. par boiled the potato first, as suggested in the comments. there were no leftovers and i shall be making this one again!
sueellis
17th Sep, 2008
5.05
Absolutely delicious. I used Pataks Balti curry paste and large field mushrooms and cooked the potatoes for longer than stated until they were soft before adding the other veg. Definitely one to make again and again.

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