Vegan aubergine curry
This vegan curry is quick, simple and tasty.
Great served with rice or naan bread.
By Ross Burden
From Ready Steady Cook
Ingredients
- ½ stalk lemongrass, finely chopped
- 2 garlic cloves, finely chopped
- ½ red chilli, finely chopped
- 1 tbsp chopped fresh coriander stalks
- 1 tsp cumin seeds
- 250ml/9fl oz coconut milk
- 50ml/2fl oz hot water
- 4 Thai aubergines, halved
- ½ lime, juice only
- 1 tbsp chopped fresh coriander, to garnish
Method
Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.
Place this mixture into a small saucepan and cook gently over medium heat for one minute.
Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.
To serve, pour into a bowl and garnish with chopped coriander.
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