Rinse and chop the mushrooms and vegetables, and pat them dry with a paper towel.
Heat 1 tablespoon of coconut oil in a skillet on medium heat. Sauté the mushrooms until lightly browned and take it out onto a plate.
Add another 2 tablespoons of coconut oil, sauté the broccoli and eggplant, and take them out onto the plate once they've lightly browned.
In a saucepan, heat 1 tablespoon coconut oil over medium heat and add the green curry paste. Sautée until fragrant, and add the coconut milk.
Once it reaches a boil, add the stock, water, sautéed mushrooms and vegetables, and baby corn. Let the mushroom curry come to a boil, turn the heat down, and let it simmer for 5 minutes, or until it reaches your desired texture. Add the salt and sugar to taste.
Notes
Refrigeration: Store this vegetable curry in an airtight container in the fridge for 3 to 4 days. You can reheat it in a saucepan on the stovetop, or pour some into bowls and reheat it in the microwave.Freezing: You can put leftover curry in an airtight container or freezer bag and store it in the freezer for up to 3 months. Be sure to let it thaw in the fridge before reheating on the stovetop or in the microwave.