1. Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more. 2. Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
