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Easy Mushroom, Potato & Aubergine Curry with Curry Paste

An easy mushroom, potato and aubergine curry made with curry paste. Easy to make and so much flavour.

Easy Mushroom, Potato & Aubergine Curry served with rice.

Easy Mushroom, Potato & Aubergine Curry

Sometimes you just need a bowl of curry with rice.

And this one is super easy and packed with flavour.

A simple mushroom, potato & aubergine (eggplant) curry flavoured with curry paste and served with basmati rice.

So, so good.

aubergines (eggplants).

Don't like aubergine?

Don't worry if you don't like aubergine, it's easy to replace.

I'm holding back from saying why not but hey we are all different.

You can do a straight swap with courgette or just add some more potato or mushroom and add some frozen peas.

It's equally good and works really well.

This was a really simple curry to make. It filled the kitchen with mouth-watering aromas as it cooked.

What you need to make this quick curry

Here are the simple ingredients you need to make this easy mushroom curry.

  • Olive oil
  • Onion
  • Garlic
  • Potato
  • Aubergine - eggplant 
  • Mushrooms - closed cap mushrooms or chestnut mushrooms
  • Curry paste - use your favourite
  • Vegetable stock
  • Coconut milk - light if you are keeping an eye on the calories
  • Fresh coriander

Which type of curry paste

Curry paste is handy to have in the cupboard for a quick curry or to spice up potato wedges.

If you have a favorite curry paste, you can use that for this curry.

I like Jalfrezi, Rogan Josh or Tikka Masala, but if you can get a vegan Korma, it is good too.

Other vegetables you can use in this 20-minute curry

Here are some vegetables you can use in this quick curry paste curry.

  • Aubergine - eggplant
  • Broccoli
  • Carrots
  • Cauliflower
  • Courgette - zucchini
  • Mushrooms
  • Peas
  • Potatoes
  • Sweet potatoes
My mum adds slices of banana to her curry, but I won't add that unless you really want to try it.

What to serve with this mushroom, potato & aubergine curry

Here are some ideas for serving this quick curry.

curry, mushroom curry, aubergine curry, quick curry, easy curry, vegetable curry
Yield: 4
Author: Jacqueline Meldrum
Easy Mushroom, Potato & Aubergine Curry

Easy Mushroom, Potato & Aubergine Curry

An easy mushroom, potato and aubergine curry made with curry paste. Easy to make and so much flavour.
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min


  • 1 tablespoon oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 large potato, chopped into small chunks
  • 1 aubergine, ends trimmed off and chopped into chunks
  • 250g (9 oz) closed cup mushrooms, chopped
  • 2-4 tbsp curry paste (depending on how hot you like it)
  • 150 ml/ (1/4 pint or 1/2 cup plus 1 tablespoon) vegetable stock
  • 400 ml (14 fl oz) light coconut milk
  • fresh coriander, to serve


  1. In a pan warm the olive oil, then add the onion, garlic and potato. Cover and cook on low for 5 minutes until the potatoes and onions are starting to soften.
  2. Add the aubergine and mushrooms and cook for a few more minutes.
  3. Stir in the curry paste, then pour in the stock and the coconut milk and mix well.
  4. Bring to the boil, then reduce to a simmer for 10 minutes until the potatoes are tender. If they aren't give it another few minutes.
  5. Add the fresh coriander and serve with rice.
  6. Enjoy!


  • If you don't like aubergine, you can do a straight swap with courgette or just add some more potato or mushroom and add some frozen peas.
  • If you have a favorite curry paste, you can use that for this curry. I like Jalfrezi, Rogan Josh or Tikka Masala, but if you can get a vegan Korma, it is good too.
  • Once cool. leftover curry can be kept in the fridge for 2-3 days.

Nutrition Facts





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  1. Holler, that looks so tasty. We cooked a Rendang curry with potatoes yesterday, it was excellent!

  2. Hey Holler

    What a great idea for a blog. I will try out some of your recipes and let you know.

    Feel free to come and have a look at my blog, I only set it up about a week ago and am really getting into it.

    I am about to move into my own place once again, so I could do with some hints and tips.

    I enthusiastically made a lemon lentil dish last week, which didn't turn out so well. I think my system will take time to get used to the whole lentil thing lol.


  3. Hi Hellojed, tell me more about the rendang curry, sounds interesting!

    Hi Hullaballo, Nice to meet you, thanks for visiting!
    Hope you find some recipes here to try!
    Had a look at your blog, you are well, up and running! Good choice of picture, I love the pre raphaelites.

  4. My partner hate mushrooms with a passion. He'll shortly be off to NZ for a month though so I'll be making the most of it and eating mushrooms A LOT! Will definitely try this out.

  5. Mushrooms are my favourite ingredient. Funnily enough I hated them as a child!

    "Make hay while the sunshines!" as they say and eat lots of mushrooms!

    A month is a long time, hope you don't feel too lonely!

  6. how do, that looks cracking. Have we chatted before? Thanks for stopping by on my site.

    I will be trying some of your recipies for sure.

  7. Hi Neil,
    Thanks for visiting!
    We haven't spoken before, I have just visited your blog a couple of times. Love the monkey!

  8. Hi, nice to see another vegetarian blog. Even though we are a good distance from each other I see our mutual taste runs to curry! We are having the rainy season in Japan now so I can empathize with you about the rain.

    I have been really interested in Indian food for the past few years and have made quite a few curries. I also see that The Foodie Blogroll has a lot of Indian food blogs, so I'm exploring them all for good recipes.(I found your blog there too.)

    When making curry I've found a hint that really adds to the flavour. You should try to make your own spice combination and cook it in the oil before you add the other ingredients. The flavour is much improved. :) (If you want to use a curry paste, then cook it in the oil at the beginning of the recipe.)

    PS You have a great Header; did you draw the Little Chef? Very charming!

  9. This looks so nice and hearty!

  10. Hi ,Vegetable J,

    Thank you for visiting! I like your blog to. There is a picture of vegetable and tofu stir fry that is looking very similar to my pot of veg!

    Thank you for the curry tips! I am very basic when it comes to curry, but I do enjoy it!

    The left-over Queen has done a great job of the blogrill, hasn't she?

    I am glad you like my banner! I didn't draw this one! But it is great isn't it?

  11. Hi Jenn, You had to arrive when I was singing your praises! See you have lots of admirers!

  12. Hi Holler, I made a version of this tonight after having an empty fridge moment. Delicious! Thanks!

  13. I am glad you liked it Basil, it is a really good standby and smells gorgeous!

  14. Lovely recipe! My favourite ingredients.

  15. This looks good. I was thinking about you when I made our tea for tonight, not tried it properly yet. It's a recipe for a chickpea and mushroom ragout and it would be perfect for vegans too. Will let you know how it goes.

  16. this is perfect for midweek meals jacqueline.

  17. Jac this looks awesome, its perfect for lets cook with coconut event at please can you link it.


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x