One Pot Mushroom And Potato Curry Recipe

Transform a bounty of mushrooms and potatoes into a delicious and easy one-pot curry! This recipe, inspired by Delicious Magazine, is perfect for using up excess vegetables and adds a flavorful twist to your weeknight dinner. The creamy coconut milk base complements the earthy mushrooms and potatoes beautifully, creating a satisfying and aromatic dish. Serve with fluffy rice and warm naan bread for a complete and unforgettable meal.

Prep Time 15 mins
Cook Time 30 mins
Calories 153.5 kcal
Protein 9g
Rating 4.5 (2 Reviews)
One Pot Mushroom And Potato Curry 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for One Pot Mushroom And Potato Curry

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How to Make One Pot Mushroom And Potato Curry

  1. Heat 1 tablespoon of oil in a large saucepan or Dutch oven over medium heat. Add 1 large chopped onion and 2 medium potatoes (cubed).
  2. Cover and cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
  3. Add 1 medium aubergine (cubed) and 8 ounces of mushrooms (sliced). Cook for 2-3 minutes, stirring occasionally, until slightly softened.
  4. Stir in 2 tablespoons of your favorite curry paste. Pour in 1 ½ cups of vegetable stock and 1 can (13.5 ounces) of coconut milk. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender and the sauce has thickened slightly.
  6. Stir in 2 tablespoons of chopped fresh coriander before serving. Garnish with extra coriander and a squeeze of lime juice (optional).

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

21g

Fat

3g

Carbs

9g