Aubergine curry with coriander
Tuesday, 1st May 2018 by Chen
aubergine curry

Ingredients

3 tbsp vegetable oil

1-2 aubergines, cut in quarters lengthways then halved

400 ml coconut milk

1 tsp turmeric

Large bunch coriander, chopped

 

For the curry paste: 

1 onion, roughly chopped

2 garlic cloves

Thumb sized piece of ginger, chopped

1 stalk lemon grass, woody outer leaves removed and chopped (optional)

4 green chillies, de-seeded and chopped

Coriander stalks, chopped

1 tsp ground coriander

1 tsp ground cumin

 

Method

Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help). Heat the vegetable oil in a large pan or wok and cook the aubergine chunks until golden. Scoop out. Fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk and turmeric and bring to a simmer. Add back the aubergine and simmer until it's tender but holding its shape, around 10 minutes. Scatter with coriander leaves and serve with basmati rice.