One-Pot Mushroom And Potato Curry - cooking recipe

Ingredients

1 tablespoon oil
1 onion, roughly chopped
1 large potato, chopped into small chunks
1 aubergine, trimmed and chopped into chunks (eggplant)
250 g button mushrooms
2 -4 tablespoons curry paste, to taste
150 ml vegetable stock
400 ml reduced-fat coconut milk
3 tablespoons coriander, to serve

Preparation

Heat oil in a large saucepan and add onion and potato. Cover and cook over low heat 5 minutes until potatoes begin to soften. Add aubergine and mushrooms and cook 2-3 minutes more.
Stir in curry paste, pour over the stock and coconut milk and bring to a boil. Turn heat down to simmer 10 minutes or until potato is tender. Stir through coriander and serve.