1 tbsp oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks
250g button mushrooms
2-4 tbsp curry paste, to taste
150ml vegetable stock
400ml can coconut milk
Chopped coriander to serve
- Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat until the potatoes start to soften.
- Add in the aubergine and mushrooms, then cook for a few more minutes.
- Stir in the curry paste, pour over the stock and coconut milk.
- Bring to the boil, then simmer for 10 minutes or until the potato is tender. Stir through the coriander and serve with rice or naan bread.