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Serves: 4
1 eggplant (about 1 lb/500 g)
2 large potatoes (1 lb/500 g total)
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1/2 cup (125 mL) chopped fresh coriander
1 tbsp (15 mL) mild curry paste
1/2 tsp (2 mL) salt
1 cup (250 mL) vegetable stock
1 can (28 oz/796 ml) tomatoes
2 cups (500 mL) small cauliflower florets
1 cup (250 mL) frozen peas
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1st Keep
 Lainey
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Also Kept By
Debi
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Comments
Yummy! What brand of curry paste do you use?
Patak's. I like it because it's not too spicy :)