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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bethmaclellan's picture
bethmaclellan
16th Sep, 2008
5.05
Truly scrumptious!
districtnurse
9th Sep, 2008
5.05
Great recipe added spinach and sweet potato, and as suggested par boiled the potatos first, will definately be making this again.
cikcik
3rd Sep, 2008
4.05
Fantastic mid-week meal; can also be served when entertaining!
sturcol
31st Aug, 2008
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
26th Jul, 2008
5.05
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
4penelope
19th Jul, 2008
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
11th Jun, 2008
5.05
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
3rd Jun, 2008
5.05
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
31st May, 2008
4.05
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
29th May, 2008
4.05
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.

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