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Ingredients
Method
- 1 tbsp oil
- 1 chopped onion
- 1 large potato, chopped into small cubes
- 1 eggplant, chopped into chunks
- 250g small mushrooms, halved
- 4 tbsp curry paste
- 150ml veg stock
- 400ml coconut milk
- Chopped coriander, to serve
- Heat in the oil in a large saucepan and cook the onion and potato for 5 mins, or until just starting to soften. Toss in the eggplant and mushrooms and cook for 4 mins more.
- Stir the curry paste into the vegetables and pour in the stock. Stir well and cook for 2 mins, then add the coconut milk and simmer for 10 mins or until the potato is tender. Add the coriander and stir gently to combine, then serve in bowls and enjoy with naan bread.
20 mins
4 serving
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