One-Pot Mushroom and Potato Curry
30 mins (prep 10, cooking 20)
10 ingredients
4 servings
We often have a glut of mushrooms and potatoes at our house when we haven't been good about cooking from our organic vegetable box. And I never know what to do with aubergines. This recipe from Delicious magazine helps us out when that happens. And it tastes darn good too! Serve it with rice and/or naan bread.

Categories:  mushroom , <-30-mins , easy , 3-steps-or-less , main-dish , indian , vegetarian , vegetable , time-to-make , asian ,
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Serving Size (215.29 g)
Servings 4
Amount per Serving
Calories 62.49 Calories from Fat 37.08
% Daily Value *
Total Fat 4.12g 25.34%
Saturated Fat 0.49g 9.81%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 21.73mg 3.62%
Total Carbohydrate 5.52g 7.36%
Dietary Fiber 1.5 g 23.97%
Sugars 2.0 g %
Protein 2.69g 21.54%
Vitamin A 2321.65IU% Vitamin C 5.24mg%
Calcium 13.43mg% Iron 0.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
curry paste, reduced-fat coconut milk