Simple Veggie Curry

'Adapted from a recipe from the BBC Good Food'

Ingredients:

1 tbsp oil

1 onion, roughly chopped

1 clove garlic, crushed

1 large potato, chopped into small chunks

1 aubergine, trimmed and chopped into chunks

½ a butternut squash chopped into chunks

150g cauliflower, broken into small florets

2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve

Method:

Heat the oil in a large saucepan, add the onion, garlic and potato

Cover, then cook over a low heat for 5 mins until the potatoes start to soften

Throw in the rest of the vegetables and cook for 10-15 mins until softening

Stir in the curry paste, pour over the stock and coconut milk

Bring to the boil, then simmer for a further 10 mins or until all the vegetables are tender

Stir through the coriander and serve with rice or naan bread