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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2nd Jul, 2013
A really fantastic vegetarian curry with the aubergine and mushrooms as stars of the dish - those vegetables really shine in a curry! I made this one with Thai red curry and it became a firm family favourite.
31st May, 2013
Just wondering I haven't tried the recipe yet, but could I use soya milk instead of coconut? Only just beginning changing my diet from omnomnomnivore to vegan so not too sure on all the different foods yet! thanks for any help :)!
1st Oct, 2013
@anniedavo. Coconut milk is vegan-friendly as it is made only from coconut. I think coconut would be preferable over soya because of its thicker consistency but it might be possible.
19th May, 2013
Wonderful! Added some diced chicken thighs as had a couple left over, also threw in some extra potato, sliced garlic, a couple of handfuls of red lentils and some extra stock. Upped the cooking time slightly to make sure the lentils and potato were cooked nicely and this tasted brilliant. Even better the next day.
13th May, 2013
Not sure what we did wrong but it was very runny, the aubergines were slimy and tasteless and it was all a sludgey green-brown colour - not very appetising! Won't be making it again.
16th Apr, 2013
We all really enjoyed this. This recipe is especially excellent if you have various vegetables in the fridge that are looking a little tired and you need to use up.
21st Mar, 2013
It was so simple to make, and very cheap to get the ingredients. The meal turned out delicious, and was even a massive hit with my extremely fussy partner, who hates most vegetables. Like others, I used tikka paste and it turned out an absolute treat. A highly recommended recipe.
5th Mar, 2013
Made this last week, very tasty, especially as I am dieting it made a nice spicy change. I am going to make again today with more mushrooms as I thought they were delicious in this sauce, also going to use cauliflower instead of aubergine for a change and it is my favourite vegetable. Made it for 2, recipe easily halved.
12th Feb, 2013
Delicious, quick and simple - will definitely eat again.
11th Jan, 2013
Very tasty! Mine didn't look much like the photo though. I might add some chicken and different veggies the next time.


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