One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(197 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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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
11th Nov, 2011
best veggie curry ive ever made. wont go back to take away on a friday night now!
13th Oct, 2011
I love this! I cooked the potato for a bit longer than stated, and instead of aubergine I used courgette that I had grilled very slightly before adding. It came out delicious and was a huge hit at work. I made some for my mum too and she loves it!!
21st Sep, 2011
This is one of those recipes that has a quality that I call "basic yumminess". It will always be delicious unless you REALLY deviate. I almost ate the entire batch in one sitting, it's so good. I left out the eggplant and put in some left over turkey, used chicken broth, and decided to try tikka masala for the first time. (Four rounded Tbs.) It's a very mild curry, so my batch of "one-pot" turned out mild, although the curry flavor was great. I added two tsp of red curry paste. That seemed to deepen the curry flavor, while it gave off the medium spice-heat I was looking for. Also, because of previous comments I nuked my spud to about half done. The simplicity and speed of this dish (and of course the basic yumminess) make it one of my favorite curries.


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