One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(198 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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clareedin38
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!
rali662
13th May, 2012
4.05
Very nice. Used balti paste and it was very good.
little_eiffel
6th Apr, 2012
5.05
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.
lesleyrona
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)
rosamund1938
22nd Feb, 2012
I added roasted butternut squash and raisins (I was feeling exotic) and it tasted delicious!
batboy321
22nd Feb, 2012
5.05
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.
agata1212
20th Feb, 2012
5.05
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!
corvara
16th Feb, 2012
5.05
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
JossiBakes
2nd Feb, 2012
5.05
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.
JossiBakes's picture
JossiBakes
2nd Feb, 2012
5.05
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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