Heat a saucepan or wok on a medium heat and spray well with 1 kcal spray.
Add the onion and potatoes.
Cook the veg stirring from time to time for 5 minutes until the potatoes start to soften slightly.
Add in the aubergine and mushrooms cooking for a few more mins. (2-3 minutes).
Stir in the curry paste and mix well.
Pour in the stock and the coconut milk.
Bring to a simmer, reduce heat and cook on a low temperature for 10-15 minutes or until the potatoes are tender.️
Stir through some freshly chopped coriander and serve.