One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(200 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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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.
21st Jan, 2012
Sometimes I have a good laugh reading reviews on here; people have made so many changes and additions to the original that in some instances it appears there are none of the original recipe details ! :o))
21st Jan, 2012
I had no idea the potatoes would take SO long, I expected to increase the time from reading the reviews but it took over an hour for them to soften! Added fresh spinach to make it more attractive. A good recipe for our 1/2 vegetarian household, but I think I will use sweet potato next time.
19th Jan, 2012
I used Rogan Josh curry paste and browned some lamb before adding the onion and potato. I also added some spinach about 10 minutes before the end. This is our absolute favourite recipe and I will definitely make it again.
29th Dec, 2011
Not a big fan of aubergine so left out that and potato and used pumpkin - chucked in some chickpeas for substance - yum!!
4th Dec, 2011
Made this as per the recipe and it was absolutely delicious. So easy and so quick to make too!
29th Nov, 2011
I quite enjoyed this, very easy and used the type of ingredients that are always leftover! I didn't have any aubergine, so instead I used 2 peppers, which ended up too soft as they would have been better added later on than when the aubergine went in. The potatoes (I added 2, 1 wasn't enough) needed longer and it was very liquidy, though the cream was nice absorbed by the rice I served with it. I'll be making it again as a midweek meal, especially since my Dad would have given it 5 stars! I also served it with lime pickle and doubled the amount of onion.
22nd Nov, 2011
This was the best curry I've ever made, I replaced the aubergine with frozen spinach to lower the cost and used a tsp of curry powder, cumin, chilli powder and tumric instead of the paste and it tasted fantastic! I also had to cook the potatoes for longer but overall a very good recipe.
22nd Nov, 2011
The best curry I've ever made! I replaced the aubergine for some frozen spinach to lower the cost and used a tsp of curry powder, cumin powder, chilli powder and tumric instead of buying a paste and it tasted fantastic!
22nd Nov, 2011
would not recommend


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