One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(196 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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elisaponsele
7th Oct, 2013
Very successful recipe. Easy, tasty and satisfying. I made it exactly as directed, but when I make it again I'll be adding spinach too (not that it's lacking in veg) as that seems like a good addition.
philyorkshire
3rd Oct, 2013
This was simply yum yum yum! (didn't have problems with the potatoes as people did below, just kept them moving and they cooked right through)
catk23
21st Sep, 2013
Made this today. It was really good! Although I omitted the aubergine, vegetable stock and coconut milk. I added red lentils and garlic. It was delicious served over rice.
richard.j
12th Sep, 2013
I think they may need to adjust the cooking times. As followed the recipe exactly and after 40 mins the potatoes where still pretty much raw. If I make this again will definitely par boil the potatoes first.
CillaNeo's picture
CillaNeo
9th Sep, 2013
5.05
Delicious. I also par-boiled the potatoes for 10 minutes before adding into the onions, frying them with the onions seemed to add such a lovely flavour to them. I added twice the mushrooms as I love them and usually eat them all before they are served :). But a delicious curry. I also vigorously heated the curry to make the sauce reduce.
rbex88
20th Jul, 2013
This was really tasty, I used Tikka paste as I already had some in the fridge but added some dried chilli flakes to give it a bit of spice. It looked really runny in the pan but was fine when served up with the rice and mopped up with a mini garlic naan. Definitely going to be doing this again.
annemia
2nd Jul, 2013
A really fantastic vegetarian curry with the aubergine and mushrooms as stars of the dish - those vegetables really shine in a curry! I made this one with Thai red curry and it became a firm family favourite.
anniedavo
31st May, 2013
Just wondering I haven't tried the recipe yet, but could I use soya milk instead of coconut? Only just beginning changing my diet from omnomnomnivore to vegan so not too sure on all the different foods yet! thanks for any help :)!
veggie0517
1st Oct, 2013
@anniedavo. Coconut milk is vegan-friendly as it is made only from coconut. I think coconut would be preferable over soya because of its thicker consistency but it might be possible.
weejock
19th May, 2013
Wonderful! Added some diced chicken thighs as had a couple left over, also threw in some extra potato, sliced garlic, a couple of handfuls of red lentils and some extra stock. Upped the cooking time slightly to make sure the lentils and potato were cooked nicely and this tasted brilliant. Even better the next day.

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