Potato and mushroom curry recipe

  • Serves 6
  • 15 mins to prepare and 25 mins to cook
  • 325 calories / serving
  • Healthy
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Spicy curry dish with pan fried aubergine, mushrooms and potatoes. Served with wholegrain basmati rice and a garlic and coriander naan.

  1. Heat 2 tablespoons of the oil in a large heavy-based frying pan and cook the mushrooms and onion over a moderately high heat for 4-5 minutes until softened and golden. Remove from the pan using a slotted spoon and place onto a plate to keep warm.
  2. Heat the remaining oil in the pan and cook the potatoes and aubergine over a moderately high heat for 4-5 minutes until the aubergine is golden and soft and the potatoes are beginning to soften and turn golden.
  3. Add the curry paste and stir well to coat, then add the stock and bring to the boil. Cover and simmer for 5 minutes. Return the mushrooms and onion to the pan, then add the coconut milk and gently simmer for 10 minutes before stirring in the spinach leaves and coriander. Cook again for 2-3 minutes until the spinach has wilted.
  4. Serve ladled over hot wholegrain basmati rice, with garlic and coriander naan breads and natural yogurt, if you like.

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  • Ingredients

  • 75ml (5 tbsp) olive oil
  • 250g (8oz) chestnut mushrooms, halved or quartered if large
  • 1 red onion, peeled and roughly chopped
  • 300g (10oz) potatoes, roughly cubed
  • 1 medium aubergine, trimmed and roughly chopped
  • 4 tbsp curry paste
  • 150ml (¼ pint) vegetable stock
  • 1 x 400ml tin coconut milk
  • 200g (7oz) baby spinach
  • 8 tbsp fresh coriander, chopped
  • To serve

  • wholegrain basmati rice
  • garlic and coriander naan
  • natural yogurt
  • Energy 1345kj 325kcal 16%
  • Fat 28g 39%
  • Saturates 13g 64%
  • Sugars 5g 6%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 14.5g Protein 4.6g Fibre 3.6g


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