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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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.
Ian Beresford
13th Jan, 2014
Really easy recipe, I tried this out with Thai yellow curry paste and some turmeric. Was very enjoyable with crusty bread. Next time I will add some kale.
Ian Beresford
13th Jan, 2014
Really easy recipe, I made it with Thai yellow curry paste and added some turmeric powder. Tasted great with some crusty bread.
9th Dec, 2013
wow, this is a brilliant recipe. Have made it twice now, i added spinach at the end as per suggestion, the nicest thing i think i ever made! and easy and quick, like i spent all day cookin....ahem x
7th Oct, 2013
Very successful recipe. Easy, tasty and satisfying. I made it exactly as directed, but when I make it again I'll be adding spinach too (not that it's lacking in veg) as that seems like a good addition.
3rd Oct, 2013
This was simply yum yum yum! (didn't have problems with the potatoes as people did below, just kept them moving and they cooked right through)
21st Sep, 2013
Made this today. It was really good! Although I omitted the aubergine, vegetable stock and coconut milk. I added red lentils and garlic. It was delicious served over rice.
12th Sep, 2013
I think they may need to adjust the cooking times. As followed the recipe exactly and after 40 mins the potatoes where still pretty much raw. If I make this again will definitely par boil the potatoes first.
CillaNeo's picture
9th Sep, 2013
Delicious. I also par-boiled the potatoes for 10 minutes before adding into the onions, frying them with the onions seemed to add such a lovely flavour to them. I added twice the mushrooms as I love them and usually eat them all before they are served :). But a delicious curry. I also vigorously heated the curry to make the sauce reduce.
20th Jul, 2013
This was really tasty, I used Tikka paste as I already had some in the fridge but added some dried chilli flakes to give it a bit of spice. It looked really runny in the pan but was fine when served up with the rice and mopped up with a mini garlic naan. Definitely going to be doing this again.


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