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Mushroom & potato curry

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  • 2 tbsp vegetable oil
  • 4 onions, peeled and finely chopped
  • 1 inch ginger, peeled and chopped
  • 8 garlic cloves, peeled and minced
  • 1 green chilli, thinly sliced
  • 0.5 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp coriander powder
  • 0.75 tbsp garam masala
  • 0.5 tsp curry powder
  • 3/4 tbsp salt
  • 2 tomatoes, chopped
  • 500g mushrooms, wiped with a damp cloth and sliced
  • 4 potatoes, peeled and cubed
  • 1 cup water
  • 4 tbsp plain yoghurt
  • Cooking Time
    40 mins
  • Serving
    Serves 6
  • Skill Level


My sister likes to go meat free on some days, so she requested a mushroom curry. I thought why not bulk it up a bit and make a mushroom and potato curry instead. Simple, tasty and well...vegetarian.
  1. Heat the vegetable oil in a pot, then add the onion, ginger, garlic and chilli. Cook until the onions change colour
  2. Add the turmeric powder, chilli powder, coriander powder, garam masala, curry powder and salt.
  3. Cook for a few minutes, then add the tomatoes and cook until tomatoes become soft (5-10 mins)
  4. Add the mushrooms and potatoes and mix well to coat, then add the water and leave on medium heat until the potatoes are cooked 
  5. Remove some of the curry sauce into a small bowl and mix in the yoghurt. Once well mixed, add that  back into the pot. Leave to cook for a few more minutes
  6. Taste and adjust the seasoning before serving

You may wish to decorate with freshly chopped coriander leaves. Serve with rice or bread. I also made a salad and used plenty of yoghurt on the side. Enjoy :))


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