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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Melichios's picture
Melichios
26th May, 2008
An excelent recipe, but as with almost all curry recipes I felt it needed a tbsp of dark sugar.
sspink
21st Apr, 2008
5.05
Suprisingly tasty and filling for a veggie dish.
mhwoods
20th Apr, 2008
5.05
I omit the aubergine and use cauliflower instead - either one small or half a large cauli is usually enough - as I much prefer cauliflower. I also marrinade some dieced beef in 3:1 yoghurt/curry paste marinade for about 4 hours and then pre-cook the marrinaded meat for about 45 mins and add this to the mix when I add the curry paste, coconut milk and stock. I agree with need to cook the potatoes longer too. But what a cracking recipe though!
katyrouth
11th Apr, 2008
4.05
Very easy and tasty - would agree with the comment about cooking the potatoes slightly longer though.
dawnmcallister
7th Apr, 2008
Quick, easy and delicious. I added a bag of spinach and used Pataks Korma paste with a small can of light coconut milk.
hammers901
21st Mar, 2008
what a lovely cheap dish!!!!
debswilliams
18th Mar, 2008
5.05
Absolutely Fantastic! Used a madras paste (as my husband like a nice hot curry) and added in some sweet potato as well as ordinary potato - and it was delicious. Will definately make it again.
sallybeattie
5th Mar, 2008
This recipe is really good. I'm not a huge fan of mushrooms but this was really nice and my husband and I thoroughly enjoyed it. Having read the reviews, I also used tikka masala paste. Will definitely cook again.
olton_baggie
29th Feb, 2008
5.05
Absolutely loved it. Chucked some chicken in, and would have had some left over for the next day if it hadn't tasted so nice... kept going back for more.
classified
7th Feb, 2008
5.05
I really enjoyed this and it was so easy to make.

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