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Funghi Curry

20 Minute Funghi Curry. Amazing veggie curry for mushroom lovers!

Serves: 4 Time: 20 minutes



  • 1 Tablespoon Olive Oil

  • 1 Onion, Diced

  • 1 Large Potato, chopped

  • 1 Aubergine, chopped

  • 250g Mushrooms, chopped

  • 150ml Vegetable stock

  • 3 Tablespoons Curry Paste

  • 400ml Can Coconut Milk

  • 1 Handful Coriander, chopped

  • 50g rice dry weight per person

Serving Suggestion

  • Serves 4 portions

  • You can easily halve the recipe


  1. Heat the oil in a deep pan on a medium heat, then throw in the onions and potatoes and cover. Reduce the heat and cook for 5 mins.

  2. Next, throw in the aubergine, mushrooms and cook for a few more mins.

  3. Next, stir in the curry paste, remember the more you use the hotter it will be so be careful at this stage.

  4. Once the curry paste is in and has started to become fragrant, you can add the stock and coconut.

  5. Bring the whole pan to a boil then reduce the heat and allow to simmer for 10 mins. Checking to see how tender the potatoes are.

  6. Once the potatoes are tender enough you can serve your curry with your heated through rice and a sprinkle of fresh coriander on top. So simple!


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Hope you loved it!

Rosie ❤️


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