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 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.
20th Sep, 2011
Will try making my own paste next time, generally I enjoyed it but the potatoes went a bit weird, not entirely sure why, probably something I did wrong!
12th Jul, 2011
Nice recipe, I parboiled the potatoes first as suggested by previous posters and this ensured that they were cooked perfectly. I put in too much madras paste so it was quite hot but it was really nice. I also added some frozen french beans and some frozen peas which gave it a really nice sweetness.
11th Jul, 2011
I would definitely recommend this dish to a friend! We used Balti Paste and substituted the standard potato for Sweet Potato. A great dish!
21st Jun, 2011
My partner, our 1 year old and I all loved it.
8th Jun, 2011
Can this dish be frozen?
6th Jun, 2011
One of my favourite recipes!, absolutely delicious!!, lovely ingredients and flavours!!, :)
26th May, 2011
Love this recipe. I left out the curry paste and fried up a mix of my favourite curry spices in groundnut oil for a few seconds before adding the veg. I used ground cumin, ground coriander, ground fenugreek and whole mustard seeds. Also added a couple of fresh chillis. Was delicious!


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