Potato & Mushroom Curry

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 183kcal


  • 1 finely chopped onion (approx 150g)⁣
  • 400 g halved baby potatoes
  • 250 g cubed aubergine
  • 300 g whole baby mushrooms
  • 50-100 g curry paste (depending on how hot you like it)⁣
  • 200 mls vegetable stock (using a stock cube or stock pot)
  • 200 mls reduced fat coconut milk
  • 1 handful chopped coriander


  • Heat a saucepan or wok on a medium heat and spray well with 1 kcal spray.⁣
  • Add the onion and potatoes.
  • Cook the veg stirring from time to time for 5 minutes until the potatoes start to soften slightly.
  • Add in the aubergine and mushrooms cooking for a few more mins. (2-3 minutes).
  • Stir in the curry paste and mix well.
  • ⁣Pour in the stock and the coconut milk. ⁣
  • Bring to a simmer, reduce heat and cook on a low temperature for 10-15 minutes or until the potatoes are tender.️
  • Stir through some freshly chopped coriander and serve.⁣


Calories: 183kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g