Step 1

Combine the marinade ingredients in a bowl, add the mushrooms, cover and leave for 1 hour.

Step 2

Heat 1 tbsp vegetable oil in a char-grill pan. Add the mushrooms, reserving the marinade, and grill until golden brown (4-5 minutes). When cool enough to handle, cut mushrooms into quarters.

Step 3

Heat the remaining oil in a saucepan. Add the marinade and stir over medium-low heat until browned and fragrant (4-5 minutes). Increase the heat to medium, add the onion and stir-fry for 4 minutes. Add the potatoes, carrot and mushrooms and stir gently to combine.

Step 4

Pour in the coconut milk, bring to the boil and stir, scraping the bottom of the pan. Add 100ml water and return to the boil. Reduce the heat and simmer for 15 minutes, then add the eggplant and simmer until the carrot and potatoes are cooked (15 minutes; add more water if the sauce is reducing too quickly). Stir in the coconut sugar and season to taste. Add the greens, stir until wilted and serve at once.