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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27th Mar, 2017
Really enjoyed this, I used a rogan josh paste. Didn't use aubergine as I don't like it so used courgette, green beans & sweet corn. Cooked for a lot longer than it states. Will definitely make again for Meat Free Monday
16th Mar, 2017
Actually created an account to leave feedback on this recipe which is just awful. Brown and watery with no flavour at all, this doesn't even deserve a star, vegetables turned to mush trying to simmer away the extra water. Looked like baby food. Had to throw away, completely inedible and completely disappointed.
9th Jan, 2017
Really tasty, I cooked it for longer that the recipe said which made it richer and just so yummly. I will cook this again, 5 stars!
Sophie S x
2nd Dec, 2016
Really tasty, never made curry before but this is an incredibly simple yet delicious dish :)
28th Sep, 2016
Really enjoyed this as a midweek recipe. Cooked 2 portions and used 3 tbsp rogan josh curry paste, added 1/4 tin chopped tomatoes (as had them left over), used 100ml full fat coconut milk mixed with 100ml water and added spinach and garlic.
23rd Aug, 2016
Good basic vegetable curry, mild enough for the kids to eat too. Not keen on potato in curry so used cauliflower instead. Great as a main or a side to meat curries. I've done this on a one burner camping stove and added diced chicken thigh bought from the farm Shop next to the camp site. Perfect belly filler
12th Jun, 2016
Used full fat coconut milk as there was no light at supermarket and found the sauce to be a little sweet, however not runny. After the 4 tbsp curry paste i added ascoth bonnet as it was not spicy enough i guess my curry paste was not as hot as expected. nice curry though and i think i would add different types of veg depending on what i have in, however always keep the mushrooms, i do love mushrooms in a curry.
18th May, 2016
I found that the potatoes needed at least 10 mins extra simmering, even when cut up very small. Flavour was lovely, but sauce was a bit thin and slightly gritty. Will be a great curry with some tweaking.
Nicole Goss
13th May, 2016
I didn't rate it because I changed it slightly, I added chopped tomatoes and a chilli and it was incredibly tasty :-) my husband wolfed it down and went back for seconds
23rd Apr, 2016
This was really nice and super quick. I cooked it for 2 and used 165ml coconut milk, 100ml stock and 3 tbsp of curry paste. I followed the cooking instructions exactly and it took the time it said.


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