One-Pot Mushroom and Potato Curry

Total Time
30mins
Prep 10 mins
Cook 20 mins

We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
  2. Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.
Most Helpful

DH and I liked this easy curry recipe. It was relatively quick to make. We used 3 Tb green curry paste as that was what I had on hand. DH said he thought it was a little plainer than he would have liked, but it was still good. It also used ingredients I typically have on hand. We served over basmati rice. Thanks!

Dr. Jenny January 25, 2013

YUMMY!! I didn't really have room for seconds, but the tastiness made me think I did LOL. I softened the veggies in water, otherwise no changes, and about 3 Tbsp mild curry paste was great for our tastes. Served over brown rice, though I'd love to try it with naan, with bok choy on the side. Thanks so much!

White Rose Child March 17, 2008