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 Mushroom, Aubergine & Potato Curry
Ingredients

1 tbsp oil
1 onion chopped
1 large potao, chopped into small chunks
1 Aubergine, trimmed and chopped into chunks
250g chestnut mushrooms
2-4 tbsp curry paste
150ml veg stock
400ml coconut milk
chopped corriander

Method:

Heat the oil in a large saucepan, add the onion and potato.
Cover, then cook over a low heat for 5 minutes until the potao starts to soften.
Add the aubergene and mushrooms 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 corriander and serve with rice or naan bread.

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