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A front view of Red Potato Mushroom Curry in a serving bowl

Red Potato Mushroom Curry

This flavorful Red Potato Mushroom Curry is made with simple pantry staples. Its an easy family friendly entree. Along with being vegan, its nutritious and comforting.
Course Main Course
Cuisine Asian, fusion, Indian
Keyword mushroom curry, potato and mushroom curry, potato mushroom curry, red potato curry
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 262kcal
Author Gunjan


  • 2 cups baby red potatoes (sliced into halves)
  • 2 tbsp olive oil
  • 2 cups white mushroom (sliced)
  • 1 cups roughly chopped red onion
  • 2 tbsp tomato paste
  • 1 garlic clove
  • 1/4 inch ginger root
  • 1/4 cup white sesame seeds
  • 1 tbsp fresh thyme
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 cups water
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt or as per taste
  • 1/4 tsp chili powder
  • 1 1/2 cups unsweetened coconut milk


  • Preheat oven at 375 degree Fahrenheit and prepare a cookie sheet with a greased liner/parchment paper.
  • Place the sliced potatoes on the cookie sheet and put it in the middle rack of the oven to bake for 35-40 minutes or until the potatoes are soft.
  • In the meanwhile heat 1 tbsp. olive oil in a nonstick pan and saute mushrooms.
  • If the mushrooms dry up spray it with cooking spray to moisten the mushrooms. Cook them until nice golden brown in color.
  • While the mushrooms are cooking, combine onion, tomato paste, garlic, ginger and sesame seeds into the food processor and grind smooth.
  • Once the mushrooms are cooked take them out in a bowl and add another 1 tbsp. olive oil in the same pan.
  • Now add thyme and cilantro to the warm oil. Immediately add the sesame seeds paste to it and cook for 3-4 minutes or until the paste starts sticking to the pan.
  • Now add water to it, mix very well and boil for couple of minutes. Add turmeric powder, salt and chili powder to the pan and mix well. Cook for 2-3 minutes again. Now add coconut milk and mix very well. Cook for another 3-4 minutes.
  • Lastly, fold in potatoes and mushrooms and gently mix. Cook for another couple of minutes.
  • Turn off the flame and serve warm with steamed rice or naan.


  • ½ of whole red onion equals to 1 cups roughly chopped onion for this recipe.
  • If this curry left for long it might thicken a little in that case just add little coconut milk according to desired consistency and adjust the seasonings.
  • This entree can be refrigerated in an air tight glass container for about a week. 


Calories: 262kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 21g | Sodium: 88mg | Potassium: 525mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 4mg