RECIPE Aubergine Curry

Aubergine Curry

I made this simple but ever so tasty and nutritious curry that will see you through the dark days and cold nights, for the Laura Ashley blog. Usually made with Coconut Milk, swap it out with a plant based alternative; I used Innocent’s Coconut drink. Yes it will mean the sauce is a little thinner after reduction but you get that same, creamy indulgent tasting coconut sauce but with far less calories and fat. Perfect for January/February intentions without feeling like you are missing out.

You can find the recipe over on the Laura Ashley blog or below  

Serves 2

1 green chilli, deseeded and chopped (add more or reduce depending on the amount of heat you can take)

1 green chilli, sliced for garnish (optional)

2 garlic cloves

1 lemongrass stalk, trimmed and chopped

1 tbsp. freshly grated ginger

1 tbsp. ground turmeric

5-6 baby aubergines cut in half or 1 large chopped

1-2 tbsp. olive oil

2 shallots, finely chopped

1 tsp. palm sugar

1 tsp. fish sauce

300 ml Coconut drink or canned Coconut Milk

200 ml vegetable stock

Bunch of coriander to garnish

Method

1. In a blender add the chilli, garlic cloves, lemon grass and ginger, pulse to make a paste, set aside

2. Rub the aubergine with the turmeric, heat half the oil in a frying pan, then add the aubergine, brown both sides then set aside.

3. In a wok or deep pan add the rest of the oil then cook the shallots for a few minutes, add the paste, palm sugar cook for another minute or two, then add the aubergines, the fish sauce, coconut drink and vegetable stock

4. Bring to the boil, then reduce the heat and simmer for 12-15 minutes. The sauce should reduce but you don’t want the aubergine to go completely mushy.

5. Serve with rice, garnish with the coriander and the extra chilli if you want it!