One Pot Stop: Potato & Mushroom Curry

I like spicy food. Okay fine… I like kind of spicy food. I can’t really take it when the food is so hot that my mouth goes numb and I think steam may be whistling out of my ears. But I do enjoy the occasional recipe with a strong but delicate fire-factor. On a scale of one to ten, I would opt for anything between a five and a seven. That’s where this recipe comes in. I found that curries contain the perfect amount of spiciness. They hold a ton of flavor, a bit of bite, and are always super delicious. Also, if there isn’t enough fire to your dish (or there’s just too much), there are a bazillion different curry pastes to choose from – all covering the gamut on the spicy scale. So, here’s a mildly spicy but extremely yummy curry recipe!

Candice Allouch is a junior at American University but abroad in Edinburgh, Scotland during the spring semester where she loves to try out new and intriguing tastes, from gastropubs to traditional restaurants (where Haggis is a must).


Potato & Mushroom Curry
Adapted from BBC Good Food
Serves 3-6

1 tablespoon olive oil
1 onion, chopped
1 large potato, chopped into cubes
1 eggplant, peeled and chopped into same-sized cubes as potato
2-3 cups of mushrooms, sliced in half (I used Chestnut mushrooms, but any favorite works)
3 tablespoons of curry paste (I used Thai green curry paste – medium hot)
1 cup vegetable stock
1½ cups coconut milk
½ cup of rice
handful of coriander, roughly chopped

Heat the oil in a large pot. Add the chopped onion and diced potato. Cover and cook over low to medium heat until the potatoes begin to soften. Add the cubed eggplant and mushrooms and recover. Cook for another 3-5 minutes.

Add the curry paste. Then pour in the vegetable stock and coconut milk. Bring to a boil. Add the rice and allow to boil for 3-5 minutes. Then simmer until the potato cubes are tender and the rice has cooked. Throw in a handful of chopped coriander and stir it through.

Remove from heat, serve, and enjoy!


White Fish Addition: try adding 1½ to 2 cups of extra vegetable stock (or water) and then adding frozen white fish fillets into the boiling stew. Cook covered until the fish starts to flake (about 20 minutes).

Chickpeas Galore: after adding the eggplant and mushroom, let the mixture sit for about 2 minutes. Then add a cup of chickpeas, for even more of an Indian twist.

Originally posted on Monday, April 2nd, 2012

One Response to “One Pot Stop: Potato & Mushroom Curry”

  1. plasterers bristol

    August 20th, 2015

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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