Heat a large pot to medium heat, add olive oil and fry the red onion, ginger, and chilli until soft.
Cut the potatoes, aubergine, and tomatoes into medium-sized chunks.
Add the potatoes and aubergine to the pot and sauté for a few minutes until starting to brown.
Add in the curry paste, tomatoes, and coconut milk. Bring to a boil and reduce the heat to a simmer with a lid on top. Leave to simmer until the vegetables are cooked, but not mushy.
Add the mange tout peas, and leave to stand for 10 minutes, leaving the lid on. Serve with a sprinkle of fresh coriander.
