Fragrant aubergine curry
This isn’t an authentic recipe but it’s an easy way to get a hit of sparky Asian flavours.The secret is not to let the aubergine get too mushy. Small, young aubergines are best.
- groundnut oil
- 3 small auberginequartered lengthways then halved
- 400ml coconut milk
- fresh vegetable stockcube or concentrate to make up 300ml
- 1 tsp turmeric
- from a large bunch coriander leavesroughly chopped
curry paste
- 2 shallotsroughly chopped
- 2 cloves garlicroughly chopped
- 1 stalk lemongrasswoody outer leaves removed and chopped
- 4 green chilliesseeds removed and chopped
- from a large bunch coriander stalksroughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- a thumb-sized ginger
Method
step 1
Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).
Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.
Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.