Mushroom and Potato Curry in Pots

4 servings

20 minutes

Mushrooms and curry potatoes in pots is a cozy, rich dish with a delicate balance of spices and creamy texture. This recipe combines aromatic onions, tender potatoes, and juicy mushrooms with spicy curry paste, creating a harmony of flavors that warms the soul. Coconut milk adds tenderness, while fresh cilantro brings freshness and lightness. The roots of this dish trace back to European interpretations of Asian cuisine, where curry spices became popular due to colonial and cultural exchanges. It can be served with soft bread or fluffy rice to fully enjoy the rich sauce. Perfect for a cozy family dinner or a leisurely evening when craving something aromatic and warming.

Energy value per serving

• Calories: 283.1
• Proteins: 6.5g
• Fats: 22.3g
• Carbohydrates: 15.2g

Ingredients

• Vegetable oil: 1 tbsp
• Onion: 1 head
• Potato: 1 pc
• Eggplants: 1 pc
• Champignons: 250 g
• Red curry paste: 2 tbsp
• Vegetable broth: 150 ml
• Coconut milk: 400 ml
• Coriander: to taste

Cooking steps

1. Heat oil in a large pot, add onion and potato.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Onion: 1 head
   • Potato: 1 piece

2. Cover with a lid, then simmer for 5 minutes until the potatoes are soft.

3. Add eggplant and mushrooms and cook for a few more minutes.

   Required ingredients:

   • Eggplants: 1 piece
   • Champignons: 250 g

4. Add curry paste, broth, and coconut milk. Bring to a boil and simmer for 10 minutes or until the potatoes are cooked.

   Required ingredients:

   • Red curry paste: 2 tablespoons
   • Vegetable broth: 150 ml
   • Coconut milk: 400 ml

5. Sprinkle with cilantro and serve with rice or bread.

   Required ingredients:

   • Coriander:  to taste