Mushroom & potato curry

A plate of food on a table Easy Vegan Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 4

Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Nutrient Unit
kcal 212
fat 15g
saturates 9g
carbs 15g
sugars 5g
fibre 3g
protein 5g
salt 0.71g


  • 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
Black bean chilli


  • STEP 1

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

  • STEP 2

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

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