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Vegetable Curry


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1 eggplant , (about 1 lb/500 g)

2 large potatoes , (1 lb/500 g total)

1 tbsp vegetable oil

1 onion , chopped

1/2 cup chopped fresh coriander

1 tbsp mild curry paste

1/2 tsp salt

1 cup vegetable stock

1 can (28 oz/796 ml) tomatoes

2 cups small cauliflower florets

1 cup frozen peas

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