One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(197 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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sophiecl
13th May, 2013
1.05
Not sure what we did wrong but it was very runny, the aubergines were slimy and tasteless and it was all a sludgey green-brown colour - not very appetising! Won't be making it again.
laura_howard
16th Apr, 2013
4.05
We all really enjoyed this. This recipe is especially excellent if you have various vegetables in the fridge that are looking a little tired and you need to use up.
iambengreen
21st Mar, 2013
5.05
It was so simple to make, and very cheap to get the ingredients. The meal turned out delicious, and was even a massive hit with my extremely fussy partner, who hates most vegetables. Like others, I used tikka paste and it turned out an absolute treat. A highly recommended recipe.
espargal
5th Mar, 2013
5.05
Made this last week, very tasty, especially as I am dieting it made a nice spicy change. I am going to make again today with more mushrooms as I thought they were delicious in this sauce, also going to use cauliflower instead of aubergine for a change and it is my favourite vegetable. Made it for 2, recipe easily halved.
pitchtwit
12th Feb, 2013
5.05
Delicious, quick and simple - will definitely eat again.
justhere
11th Jan, 2013
Very tasty! Mine didn't look much like the photo though. I might add some chicken and different veggies the next time.
mitchity40's picture
mitchity40
10th Jan, 2013
3.05
I followed the recipe. It was ok but a bit boring. No one else liked it much either.. Wont be making again
margot33
6th Jan, 2013
5.05
Absolutely delicious and extremely easy to make.
smallestchef
19th Dec, 2012
going to make this now! sounds delicious:)
bat_bren
11th Dec, 2012
5.05
Nice, even without the coconut milk to save calories

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