One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(314 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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8th Jun, 2015
This is a superbly tasty recipe, so quick and easy for such a healthy recipe. I read previous comments which stated that it came out quite runny so I added one large sweet potato as well as a white potato, a tin of chopped tomatoes, a tin of chickpea and about four tbsp of red lentils. The (unsoaked) lentils and potatoes took about 40 minutes to soften. I also used full fat coconut milk. With the added lentils and chickpeas I found this to be a complete meal, no need for rice, naan etc. With the additional ingredients this served about six portions. Straight to the top of my regular recipes!
17th Jan, 2015
Bit odd, watery brown sauce, I added tomatoes to thicken it a bit and add some flavour.
13th Jan, 2015
Very nice! a bit tricky to get the cooking times right for all the different veg used. The first time I made it, I waited too long to soften the potatoes before adding everything else so they disintegrated by the end. Definitely takes longer than 20 mins to get the potatoes soft, however.
1st Dec, 2014
Great recipe! I'd recommend using 2 tbsp of thai green curry paste and/or chillies if you prefer something a little spicier
25th Aug, 2014
Delicious! I added fresh garlic, spinach at the end and didn't have aubergine so I used courgette instead and it worked really well!
15th Jun, 2014
Really nice, easy and quick. I added butter beans and used korma paste and it was delicious. I served with 60g (dry) of rice each, which brought up the carbs quite a lot as there's also potato. I think I would prefer to just have a bit more potato and forget the rice/naan - then it really is one-pot.
10th Apr, 2014
I just made this and it was delicious! I used full fat coconut milk though, as fat does not make you fat, carbs and sugar do! ;)
2nd Apr, 2014
This was excellent - a very flexible recipe. I didn't have exactly the same quantities of ingredients as the recipe but used what I had and the result was delicious. Will definitely make it again.
28th Mar, 2014
This was really really tasty! I used tikka paste, chestnut button mushrooms and a mix of sweet and 'ordinary' potato, as well as adding in spinach as suggested below. I also chucked in a clove of garlic and a bit of fresh ginger, as I love these in any curry I make. Would definately recommend par-boiling the potatoes beforehand, I par-boiled for about 10-15mins and also simmered the curry about 20 mins and it was a perfect length of time to get the potatoes spot on! Scrum-diddly-umptious!
4th Mar, 2014
Easy and delicious. I uses tikka masala curry paste and also added spinach for extra flavour. I would recommend to simmer longer than 10 mins as requested as the last step, I simmered for about 18mins, this ensured the potatoes were soft.


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