One-Pot Mushroom & Potato Curry Recipe
Introduction
This one-pot mushroom and potato curry is a comforting, flavorful dish perfect for a cozy dinner. Combining tender vegetables with fragrant curry spices, it’s both easy to make and satisfying.
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 chopped onion and potato, then cover the pan and cook on low heat for about 5 minutes until the potatoes begin to soften.
- Step 2: Add the aubergine and mushrooms to the pan. Cook uncovered for a few more minutes, stirring occasionally, to allow the vegetables to soften further.
- Step 3: Stir in the curry paste, making sure the vegetables are well coated. Pour in the vegetable stock and the reduced-fat coconut milk, then bring the mixture to a boil.
- Step 4: Reduce the heat and simmer the curry gently for 10 minutes or until the potato pieces are tender.
- Step 5: Stir through the chopped coriander just before serving. Enjoy your curry with rice or naan bread for a complete meal.
Tips & Variations
- For a vegan version, substitute your favorite brand of vegan curry paste to keep all the flavors intact.
- Feel free to add other vegetables like peas or spinach for extra color and nutrition.
- If you prefer a thicker curry, simmer a little longer uncovered to reduce the liquid.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The curry may thicken after cooling; add a splash of water or stock when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms in this curry?
Yes, you can use any mushrooms you like such as cremini, portobello, or shiitake; just chop them to a similar size for even cooking.
Is it possible to make this curry spicier or milder?
Absolutely. Adjust the amount of curry paste according to your heat preference. Start with less and add more if you want extra spice.
Print
One-Pot Mushroom & Potato Curry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and flavorful one-pot mushroom and potato curry made with tender potatoes, aubergine, and button mushrooms simmered in a fragrant curry paste and creamy reduced-fat coconut milk, perfect for a quick vegan dinner.
Ingredients
Vegetables
- 1 onion, roughly chopped
- 1 large potato, chopped into small chunks
- 1 aubergine, trimmed and chopped into chunks
- 250g button mushrooms
Other Ingredients
- 1 tbsp oil
- 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
- Heat the oil: Heat 1 tablespoon of oil in a large saucepan over medium heat.
- Cook onions and potatoes: Add the roughly chopped onion and small chunks of potato to the pan. Cover with a lid and cook over low heat for about 5 minutes until the potatoes begin to soften.
- Add aubergine and mushrooms: Add the chopped aubergine and 250g of button mushrooms to the pan. Cook for a few more minutes to allow them to soften and release their flavors.
- Combine 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 a 400ml can of reduced-fat coconut milk, stirring well to combine.
- Simmer the curry: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes, or until the potatoes are fully tender and the flavors have melded together.
- Finish and serve: Stir through chopped coriander for fresh flavor, then serve the curry hot alongside rice or naan bread.
Notes
- To make this dish vegan, use a plant-based curry paste that does not contain shrimp paste or fish sauce.
- You can adjust the heat by varying the amount of curry paste used.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: mushroom curry, potato curry, vegan curry, one-pot meal, aubergine curry, easy curry recipe, healthy curry
