Your folders
Your folders

Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Your folders

228 viewsplantbasedonabudget.com
4.8
(25)
20 minutes
Your folders

485 viewsjamieoliver.com
Your folders

380 viewsdelicious.com.au
3.2
(4)
45 minutes
Your folders

378 viewsohmyveggies.com
4.7
(11)
20 minutes
Your folders

500 viewsvegrecipesofindia.com
4.9
(51)
30 minutes
Your folders

257 viewsallrecipes.com
4.2
(116)
45 minutes
Your folders

277 viewsvegrecipesofindia.com
4.9
(24)
15 minutes
Your folders

155 viewsrecipecommunity.com.au
4.0
(12)
Your folders

168 viewselavegan.com
5.0
(40)
25 minutes
Your folders

262 viewsbbcgoodfood.com
40 minutes
Your folders

167 viewsholycowvegan.net
5.0
(24)
15 minutes
Your folders

121 viewsindianhealthyrecipes.com
5.0
(268)
25 minutes
Your folders

387 viewsindianhealthyrecipes.com
5.0
(225)
23 minutes
Your folders

256 viewsvegrecipesofindia.com
4.9
(30)
25 minutes
Your folders

269 viewsvegrecipesofindia.com
4.9
(16)
25 minutes
Your folders

124 viewstheclevermeal.com
5.0
(2)
25 minutes
Your folders

188 viewsbbcgoodfood.com
30 minutes
Your folders

215 viewstasteofhome.com
5.0
(8)
25 minutes
Your folders

908 viewsindianhealthyrecipes.com
4.9
(134)
30 minutes