1. Heat the oil in a large saucepan. 2. Add the onion and potato. 3. Cover, then cook over a low heat for 5 minutes until the potatoes start to soften. 4. Throw in the aubergine and mushrooms; cook for a few more minutes. 5. Stir in the curry paste; pour over the stock and coconut milk. 6. Bring to the boil, then simmer for 10 minutes or until the potato is tender. 7. Stir through the coriander. 8. Serve with rice or naan bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
