250g button mushrooms
1 tbsp cooking oil
1 onion , roughly chopped
1 large potato , chopped into small chunks
1 aubergine , trimmed and chopped into chunks
2-4 tbsp curry paste (depending on how hot you like it)
150ml water
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 mins until the potatoes start to soften.
- Throw in the aubergine and mushrooms, then cook for a few more mins.
- Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender.
- Stir through the coriander and serve with rice or naan bread.
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