One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(339 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


  • 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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Ian Gibson's picture
Ian Gibson
14th May, 2020
It's OK. A little disappointing.
10th May, 2020
Decent taste, healthy, was a bit watery and bland so at the end I turned it into a rendang type curry by adding a desert spoon of smooth peanut butter, similar amount of tamarind paste, squeeze of lemon juice, and 1/2 tub creme fraîche. They thickened it up and it ended up v nice but v different from the original to the point it was a different recipe really.
24th Mar, 2020
Pretty good. No curry paste so used 2tsp of curry powder and a large red chilli instead. Parboiled my potatoes and used semi skimmed milk in the absence of coconut milk.
4th Feb, 2020
I make this curry a lot. Pataks Balti paste is my favourite for it. I don't add the aubergine anymore. Little baby potatoes (halved) work well with button mushrooms in this yummy dinner. Whatever spuds I use I always find they take longer than expected to cook so allow yourself time.
ruthie's recipes
17th Mar, 2019
I absolutely love this and have had it multiple times. We always use sweet potato though, use half a can of coconut milk and half a can of tinned tomatoes and use less water with the stock as it’s too liquidy otherwise. Also we parboil the potatoes first or we’d starve waiting for it all to cook! Beware though, this should be called mushroom, potato AND aubergine curry; the amount of aubergine deserves to be in the title...!
Emma Gibson's picture
Emma Gibson
12th Mar, 2019
I really didn't enjoy this recipe, cant understand the high rating for it. Saying that my mum and dad said it was ok so gave it 2 stars.
20th Feb, 2019
To be honest I’m rather surprised by all the great reviews - after following the recipe, I found this terribly bland. i guess an awful lot probably depends on what kind of curry paste you use. I used a Patak’s rogan josh paste pot, and ended up with something that tasted like mushrooms and spuds in a rather sweet, pleasant gravy - certainly not a curry. I added lots of tandoori curry powder and garam masala, and ended up with something that felt a bit more balanced. Added some baby spinach, too. Overall, it was pleasant but nothing like as quick as the recipe suggests. Would hesitate to make this again.
11th Jan, 2019
Gorgeous, I added the stock cube but not the 150 mls of water. Curry sauce was lovely and thick. Will definitely make this again and again. Made it exactly as the recipe said otherwise.
21st Oct, 2018
I used sweet potatoes instead of ordinary and despite it being a very runny curry, it was tasty and nice served with rice..
Lena Kiourt's picture
Lena Kiourt
15th Oct, 2018
I used curry powder, 2 tea spoons of sugar and full fat milk and it was great!


30th Apr, 2017
Can you freeze this?
goodfoodteam's picture
5th May, 2017
Thanks for your question. You could freeze this although we think it's better when you don't as coconut tends to split when frozen. Our freezable recipes have a blue star above the nutritional information. We hope that helps in future.
23rd Aug, 2016
Can you use curry powder instead of curry paste?
goodfoodteam's picture
30th Aug, 2016
Thanks for your question, we tested using curry paste and so unfortunately can't guarantee the results if you swap ingredients. If you'd like to give it a go with curry powder, you'll need to experiment with quantities, starting perhaps with a couple of teaspoons. If you do use powder, cook it for 1 -2 mins to release the flavours. Let us know how you get on!
6th Oct, 2013
Is there something I can use as a substitute for the coconut milk? Or maybe just leave it out? My husband is allergic to coconuts.
AbiLewis96's picture
11th Jan, 2017
Tasted just like a real authentic potato curry, I added some spinach, madras paste and 1 small red chilli (seeded) to add more spice and left it in the slow cooker on medium for 4 hours, just had it for tea now and was superb! didn't need rice or anything as I felt it was just lovely on its own.
28th Aug, 2015
I have made this curry several times now. When my husband first tried it he was not keen and thought it was very bland for a curry, the next time I made it i added one red chilli at the same time as I put in the potato and onion and this made the world of difference.
2nd Jan, 2014
That is, Squash and sweet potato instead of the potato and aubergine.
2nd Jan, 2014
Try using butternut squash and sweet potato, cooked in the oven for 20mins and then placed in with the mushrooms. Changed the dish completely and was lovely with brown rice.
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