One-Pot Mushroom & Potato Curry Recipe
Introduction
This one-pot mushroom and potato curry is a comforting, flavorful dish that’s easy to prepare and perfect for weeknight dinners. Packed with tender vegetables and fragrant spices, it offers a satisfying meal in just one pot.
Ingredients
- 1 tbsp oil
- 1 onion, roughly chopped
- 1 large potato, chopped into small chunks
- 1 aubergine, trimmed and chopped into chunks
- 250g button mushrooms
- 2-4 tbsp curry paste (depending on how hot you like it)
- 150ml vegetable stock
- 400ml can reduced-fat coconut milk
- Chopped coriander, to serve
Instructions
- Step 1: Heat the oil in a large saucepan over medium heat. Add the onion and potato, cover the pan, and cook over low heat for 5 minutes until the potatoes start to soften.
- Step 2: Add the aubergine and mushrooms to the pan and cook for a few more minutes, stirring occasionally.
- Step 3: Stir in the curry paste, then pour over the vegetable stock and coconut milk. Bring the mixture to a boil.
- Step 4: Reduce the heat to a simmer and cook for 10 minutes, or until the potatoes are tender.
- Step 5: Stir through the chopped coriander just before serving. Enjoy with rice or naan bread.
Tips & Variations
- Make it vegan by using your favourite vegan brand of curry paste.
- For extra heat, increase the amount of curry paste or add a fresh chopped chili.
- Add other vegetables like spinach or peas towards the end of cooking for more color and nutrition.
Storage
Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, you can substitute button mushrooms with cremini, portobello, or shiitake mushrooms based on your preference.
Is this curry suitable for freezing?
Yes, you can freeze this curry for up to 2 months. Thaw thoroughly in the fridge before reheating.
Print
One-Pot Mushroom & Potato Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting one-pot mushroom and potato curry, perfect for a quick and flavorful vegetarian meal. This dish combines tender potatoes, aubergine, and button mushrooms simmered in a fragrant curry sauce made with reduced-fat coconut milk and your choice of curry paste for adjustable heat. Served best with rice or naan bread, this curry is easy to prepare and packed with vibrant flavors.
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 onion, roughly chopped
- 1 large potato, chopped into small chunks
- 1 aubergine, trimmed and chopped into chunks
- 250g button mushrooms
- 2–4 tbsp curry paste (depending on how hot you like it)
- 150ml vegetable stock
- 400ml can reduced-fat coconut milk
- Chopped coriander, to serve
Instructions
- Prepare the base: Heat 1 tablespoon of oil in a large saucepan over medium-low heat. Add the roughly chopped onion and chopped potato. Cover the pan and cook for about 5 minutes until the potatoes start to soften.
- Add vegetables: Add the chopped aubergine and button mushrooms to the pan. Continue cooking for a few more minutes, stirring occasionally to combine all the ingredients.
- Add curry paste and liquids: Stir in 2 to 4 tablespoons of curry paste depending on your preferred heat level. Pour in 150ml of vegetable stock and the entire 400ml can of reduced-fat coconut milk. Stir well to mix all components.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10 minutes until the potato chunks are tender and the flavors have blended beautifully.
- Finish and serve: Stir through some freshly chopped coriander to add a fresh herbal note. Serve hot accompanied by rice or naan bread to soak up the delicious curry sauce.
Notes
- To make this dish vegan, simply use a vegan curry paste.
- Adjust the amount of curry paste to control the heat level for your taste.
- This recipe works well with other vegetables such as bell peppers or spinach if you want to vary it.
- Leftovers can be refrigerated and taste even better the next day as flavors develop.
- Serve with steamed rice or warm naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: mushroom curry, potato curry, one-pot meal, vegetarian curry, aubergine recipe, quick curry, easy Indian recipe, healthy curry
