1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. 2. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute. 3. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally. 4. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. 5. Taste and adjust the seasoning if necessary. Serve hot with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
