One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(203 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 1 tbsp oil
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms



    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


  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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11th Jun, 2012
much better than i expected, very easy to make. used more mushrooms though.
29th May, 2012
just made it...I added chicken and used curry powder. Also used sachet of coconut cream and fresh green chillies....delish and simple!
13th May, 2012
Very nice. Used balti paste and it was very good.
6th Apr, 2012
Yummy. Had to cook the potato for 20 mins and I used half a tin of coconut milk instead but still turned out delicious. I also added a clove of crushed garlic (i'm a garlic fiend) and a pinch of chili flakes. Will definitely make again.
28th Mar, 2012
I made this for my vegan friends and served with potato wedges and brown rice, it went down very well indeed :0)
22nd Feb, 2012
I added roasted butternut squash and raisins (I was feeling exotic) and it tasted delicious!
22nd Feb, 2012
Very simple to do and is ideal as you can use the curry paste that appeals to you and decide how hot you want it. It is now a firm favourite with my wife and I.
20th Feb, 2012
I am not into curries, but because it had so many reviews I decided to try it out....and did not regret! So quick, easy and tasty!
16th Feb, 2012
This is really gorgeous! I added spinach, red pepper and chili which just under a tea spoon of cumin. shall definitely make again. I did not find that the potatoes to hard, I just floury ones-maybe this makes a difference.
JossiBakes's picture
2nd Feb, 2012
Fantastic recipe. A hit with all my hard to please family. I added chicken to the recipe and was very pleased with the end results.


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