One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(329 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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Katrina Daoud's picture
Katrina Daoud
22nd May, 2018
was delicious. In future, I would double the mushrooms as it felt overloaded with potato and aubergine. Would also add a thickening agent to the sauce. Agree with others I doubled the time of simmering to make sure the potatoes were soft enough.
Adrian Tupper's picture
Adrian Tupper
30th Jan, 2018
Substituted courgette for aubergine. The sauce tasted fine, but very runny and pale rather than dark and thick as in the picture. And yes, either simmer for longer as I did or par-boil the potatoes. Didn't want to add cornflour as others have suggested, as this makes a curry taste more like a Homepride cook-in sauce!!! Perhaps bash a few potatoes to thicken it.
24th Jan, 2018
very nice but needed alterations from the recipe - specifically par-boiling the potatoes for about 8 minutes and I just put a stock cube in rather than making stock so that it wouldn't be so watery
18th Nov, 2017
Just made this very quick and very simply curry. Used small potatoes and par boiled them first, added some peas and kidney beans. I have enough left for tomorrow tea! I used Jalfrezi paste and it was fantastic with some brown rice. Far quicker and far far more healthy than a take away
willmrpink's picture
3rd Sep, 2017
Just given this recipe a go.used all ingredients as per recipe.cooked the potato and onion for longer because of the comments below and used a tikka masala paste.after adding the liquid ingredients I again cooked longer than the time stated and added cornflour late in the cooking again thanks to comments regarding the sauce being thin.Really enjoyed this dish and will definitely do it again.
24th Aug, 2017
This is a good recipe that we've used a lot. You do need to parboil the potato though (about 5 mins is fine) and simmer for longer than the recipe says. I usually add spinach, but have substituted various veg for the aubergine when we don't have one.
ljshakey's picture
10th Jul, 2017
Lovely recipe for our Meat-Free Monday. After reading the comments I tweaked the recipe slightly - we used sweetcorn and green beans instead of aubergine, added a clove of garlic with the onions and potatoes, and stirred the balti curry paste with the stock and added a tablespoon of tomato puree before adding to the pan. We also cooked the curry for about 30 minutes and the potatoes were cooked but still held their shape. Next time we may sautée the potatoes and have the curry poured over them, for a bit of texture. All in all, a lovely simple recipe.
6th Jul, 2017
Just made, was very very nice if a little watery but the rice soaked up most of the moisture. Great recipe especially if you have a few left over veg in the fridge, I ended up chucking in half a courgette and some cauliflower as well as the other ingredients. Would like to see how different curry pastes would change this dish (Sweden only seems to stock a Tandoori one so it wasn't that spicy) Will definitely be making again :)
14th Apr, 2017
Love this recipe. Make it every week. I agree with most comments that you need to simmer longer than the recipe states. I simmer for approx 20-25 minutes, until the sweet potato is soft. I also only add the stock cube without the liquid. A great curry which tastes great when using other vegetable too!
9th Apr, 2017
Quick, easy and delicious!


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