Mushroom & potato curry
Chef DefneKitchen Studio chef · October 14, 2026A quick vegetarian curry of mushrooms, potato and aubergine simmered in a coconut sauce seasoned with curry paste, ready in under half an hour.
10 minPrep
20 minCook
4Servings
212 kcalCalories
Calories are an AI estimate, for information only.
Ingredients · 9
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- Oil1 tbsp
- OnionRoughly chopped1
- PotatoCut into small chunks1
- AubergineTrimmed, cut into chunks1
- Button mushrooms250 g
- Curry paste (any heat level)2 tbsp
- Vegetable stock150 ml
- Coconut milk (canned, reduced-fat)400 ml
- CorianderChopped, to serve
Method · 2 steps
- 1
Warm the oil in a big pan, then put in the onion and potato. Cover the pan and let them cook gently for 5 mins, until the potato starts to soften. Add the aubergine and mushrooms and cook for a few mins more.
- 2
Add the curry paste, followed by the stock and coconut milk, and bring everything to the boil. Reduce to a simmer and cook for about 10 mins, until the potato is tender. Fold in the coriander and serve alongside rice or naan.
