One Pot Mushroom and Potato Curry
Warm up your kitchen and your taste buds with this hearty and flavorful One Pot Mushroom and Potato Curry! Perfectly spiced with a medley of turmeric, cumin, coriander, garam masala, and a hint of chili, this vegan curry combines tender potatoes, earthy white button mushrooms, and creamy coconut milk into a rich, aromatic dish. The best part? It comes together in just one pot, making cleanup a breeze. This wholesome recipe is ideal for busy weeknights yet impressive enough for entertaining. Serve it with steamed rice, naan, or flatbread, and garnish with freshly chopped cilantro for that perfect finishing touch. Cozy, satisfying, and packed with bold flavors, this curry is a must-try for lovers of plant-based comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 tablespoon, finely grated ginger
- 3 cloves, minced garlic
- 2 medium, finely chopped tomatoes
- 3 medium, peeled and cubed potatoes
- 300 grams, cleaned and halved white button mushrooms
- 400 milliliters coconut milk
- 250 milliliters water
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon (adjust to taste) salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
Stir in the grated ginger and minced garlic. Cook for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and break down.
Stir in turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder. Cook for 1 minute to toast the spices.
Add the cubed potatoes and mix well with the spice mixture.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are slightly tender.
Stir in the halved mushrooms and salt. Cover the pot again and cook for another 10 minutes, or until the potatoes and mushrooms are fully cooked and tender.
Taste and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 51.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 272 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4995 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
