• 288calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. groundnut oil

  2. 3 small aubergines , quartered lengthways then halved

  3. 400ml coconut milk

  4. 300ml vegetable stock fresh, cube or concentrate,

  5. 1 tsp turmeric

  6. a large bunch coriander leaves, roughly chopped

  7. 2 shallots , roughly chopped

  8. 2 garlic cloves, roughly chopped

  9. a thumb-sized piece ginger , peeled and roughly chopped

  10. 1 stalk lemongrass woody outer leaves removed and chopped

  11. 4 green chillies seeds removed and chopped

  12. coriander stalks from a large bunch , roughly chopped

  13. 1 tsp ground cumin

  14. 1 tsp ground coriander

Instructions Jump to Ingredients ↑

  1. Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help).

  2. Heat 3 tbsp groundnut oil in a large pan or wok and cook the aubergines until golden. Scoop out. Fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk, stock and turmeric and bring to a simmer. Add back the aubergine and simmer until it's tender but holding its shape, around 10 minutes.

  3. Scatter with coriander leaves and serve with a bowl of steamed basmati rice.


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