One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(304 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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bethmaclellan's picture
16th Sep, 2008
Truly scrumptious!
9th Sep, 2008
Great recipe added spinach and sweet potato, and as suggested par boiled the potatos first, will definately be making this again.
3rd Sep, 2008
Fantastic mid-week meal; can also be served when entertaining!
31st Aug, 2008
That is a gorgeous recipe - I'm cooking it at the moment. One suggestion though: I've always had difficulty in getting potatoes to cook like this, so next time I will part boil them. I've used 2 tablespoons of Madras paste. Delicious!
26th Jul, 2008
This was great! I didn't have curry paste so used some hot curry powder. Perhaps this is why mine turned out a much lighter colour than the picture (??). I cooked some chicken to go with my meat-loving partner's serving, and he loved it too. Tasted even better the next day for lunch, once the flavours had a chance to develop. YUM!!
4penelope's picture
19th Jul, 2008
Why do people seem to think because it's vegetarian it's not really a 'proper' meal? It is quite easily achievable to be a healthy person and not eat meat or fish.
11th Jun, 2008
I really enjoy this combination of potato, mushroom and aubergine. To reduce the fat content I don't use cocunut milk and make my own sauce, using tinned tomato's and various spices.
3rd Jun, 2008
After reading through the comments, I too chose cauliflower instead of the aubergine and also added spinach. With so much coconut milk I think you need a spicy curry paste so I went for Madras was great and I'll definitely make it again!
bells74's picture
31st May, 2008
Tried this today and it was delicious and a hit with my vegetarian friend. I also cooked potato for longer at the beginning. I used Tikka massala paste as this wasn't too spicy nor too mild, I couldn't get coconut milk so used 1 50g sachet of creamed coconut and with boiling water made up to 400ml. I used sweet potato as something different, and also added some extra veg of my own and some soya beef style chunks for protein. Even the meat lovers loved it, very tasty and very easy to prepare, highly recommended to try. I added slightly more stock so it didn't get too dry and cooked for 1 hour slowly to ensure the potato was cooked through.
29th May, 2008
A good recipe. I added chicken and baby spinach to make it more substantial. I also added 1 tbsp of mango chutney for a touch of sweetness, and minced ginger and coriander for tang. Cooking time needs to be longer than stated.


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