Mushroom, Aubergine and Potato Curry

Heat the Oil in a large saucepan, add the Onion and Potato. Cover and cook over a low heat for about 5 minutes until the Potato starts to soften. Throw in the Aubergine and Mushrooms and cook for a further 5 minutes.

Stir in the curry paste, pour over the stock and Coconut Milk. Bring to the boil, then simmer for 10 minutes until the Potato is tender.

Take off the heat, stir in the Coriander well into the curry and serve with rice or Naan Bread. Enjoy!