Ingredients

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 (depending on how hot you like it)
150ml vegetable stock
400ml can reduced fat coconut milk
chopped coriander, to serve

Method

• Heat the oil in a large saucepan, add the onion and potato. Cover then cook over a low heat for 5 minutes or until the potatoes start to soften.
• Throw in the aubergine and mushroom, and 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.

Cookware you can use for this recipe

RECIPES