Slice the potatoes and microwave for 5-6 minutes. Then chop up and add to onions, garlic, carrots, eggplant. Heat the oil in a large skillet over medium heat; cook the onion, garlic, carrots, and eggplant in the hot oil until done, about 5-10 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the ginger, curry powder, paprika, onion powder, and red pepper to the onion mix and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp and fresh cilantro into the sauce mixture; cook another 1 minute before serving.