Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Try to get Japanese aubergines for this as they work really well Ingredients:
3 large red chilies, deseeded and chopped |
6 garlic cloves, roughly chopped |
1/2 inch fresh ginger, peeled and chopped |
2 stalks lemongrass, trimmed and chopped |
2 tablespoons ground turmeric |
1 teaspoon chili powder |
600 g aubergines, quartered lengthways, then halved |
1 tablespoon olive oil |
1 tablespoon sugar |
6 shallots, finely chopped |
1 tablespoon soy sauce |
400 ml coconut milk |
400 ml vegetable stock or 400 ml water |
Directions:
1. Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
2. Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
3. Heat the olive oil in frying pan,.
4. brown the aubergines; remove from the pan and set aside.
5. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
6. Add the fish sauce, coconut milk and stock or water, mix well,.
7. bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
8. Season to taste and sprinkle the coriander over the top.
9. Serve hot with steamed rice or bread to mop up all the juices.
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