One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(321 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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29th Feb, 2008
Absolutely loved it. Chucked some chicken in, and would have had some left over for the next day if it hadn't tasted so nice... kept going back for more.
7th Feb, 2008
I really enjoyed this and it was so easy to make.
1st Feb, 2008
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.
15th Jan, 2008
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.
11th Jan, 2008
Lovely tasty meal and very easy.
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!
6th Dec, 2007
I must say this is a delicious curry and extra healthy as vegetarian. would recommend
4th Dec, 2007
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!
25th Nov, 2007


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