One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(194 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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andydavies99
20th Nov, 2012
Total disaster if you use Garam Masala curry paste. Would benefit if the recipe suggested a curry paste with a particular base.
guiney14
20th Nov, 2012
Cooked thi lat night and it was so so easy and very tasty. I never read the comments beforehand and used a rogan josh curry paste was was lovely, next time i'll try it with tikka masala. Agree with everyone about the cooking time, I cooked mine on a low heat for 1 hr.
krzysztofpatyna
23rd Oct, 2012
Super delicious. Highly recommended.
simbamax_1
23rd Oct, 2012
Does anyone know which curry paste I can buy WITHOUT sugar? I am sick of every curry jar in the shops loaded with sugar..I hate it!
peteba
8th Oct, 2012
4.05
easy, tasty. went well with garlic naan bread and Sicilian red wine recommended :)
rachelm69
7th Oct, 2012
4.05
Made this for my husband - who is a confirmed meat eater and he loved it! Will definately be making this again.
michellephilpott
1st Oct, 2012
5.05
Absolutely delicious. Didn't change anything. Doubled the quantity as was cooking for 11. Made this & a beef curry, but this was the favourite, even with the meat eaters. Made it again for hubby & added prawns at last minute. So easy & better than any take-away!
ukbirdmj
1st Sep, 2012
Tried this out on a non-veggie friend of mine. Overall a very nice meal, serve with rice and a naan. I would say that 400ml of coconut milk is too much, unless you like a really really runny curry. I'll use 200ml the next time I do this recipe.
auntiesuecornwall
1st Aug, 2012
2.05
Needed adjustments. Aubergine + left-over potatoes + tons of mushrooms + tin of tomatoes + tin of coconut milk + madras curry paste + salt & pepper + chilli flakes + chopped coriander + naan bread. Lovely. Do we really need a recipe for this, though? It's what I would usually make when hunting round my fridge for things to use up. I agree with Belinda, this has strayed a long way from the original!
rachelm69
30th Jul, 2012
4.05
Made this curry today as had an aubergine to use up & it's was delicious - will definitely be making it again - even my meat eating husband enjoyed it!

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