One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(288 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms
    Mushroom

    Mushroom

    mush-room

    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

Method

  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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vlharris08
1st Feb, 2008
5.05
Gorgeous. Whilst I swapped chicken for the potato as I had meat left over I would still eat the veggie option as it has a gorgoeus flavour and it just as tasty.
fluffyblueberry
15th Jan, 2008
4.05
would have given 5 stars except the timing was extremely off in my experience. Chopped the potato into small cubes...but it wasn't soft...I had to cook it for about 20mins longer. However, after THAT it tasted absolutely fantastic. I used tikka masala paste which worked like a dream. I aslo used chicken stock, (I'm not veggie and thought it'd add extra flavour) and full-fat coconut milk. I skipped rice and just had an extra large portion of garlic and corriander nan bread to mop up the delicious juice! Maybe I'll par-boil the potato next time.
classified
11th Jan, 2008
5.05
Lovely tasty meal and very easy.
charliewilson84
10th Jan, 2008
I used chestnut mushrooms and added some baby spinach towards the end of cooking and served it once it had wilted - delicious, even a hit with my meat-loving partner!
clairetho
6th Dec, 2007
4.05
I must say this is a delicious curry and extra healthy as vegetarian. would recommend
katemann
4th Dec, 2007
5.05
Absolutely delicious - and so easy & quick to make. Only made it for 2, but used less than half the coconut milk required (to cut down on the fat!) and it still worked brilliantly. Used Tikka Masala paste & it was lovely. Will be making it for 8 next time but I think it'll scale up easily. Thank you, Good Food!
orbvalley
25th Nov, 2007
5.05
Yummy!

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