Aubergine, Lemongrass & Coconut Curry

Ingredients:

1. 3 Red Chillies

2. 6 Garlic Cloves

3. 1 inch of Fresh Ginger

4. 2 Lemongrass Stalks

5. 2 tbsp Ground Turmeric

6. 1 tsp chilli powder

7. 2 Aubergines

8. 1 tbsp Olive Oil 

9. 1 tbsp Maple Syrup

10. 6 Shallots

11. 1 tbsp Fish Sauce

12. 400ml Coconut Milk

13. 400ml Vegetable Stock

14. 20g Fresh Coriander

Directions:

1. Deseed and remove stalks from the red chillies. Roughly chop the garlic cloves and ginger. Trim and chop the lemongrass stalks.

2. Place the chillies, garlic, ginger and lemongrass into a food processor and blitz into a coarse paste. Set aside.

3. Quarter lengthways and then halve the aubergines.

4. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

5. Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside.

6. Finely chop the shallots.

7. Cook the lemongrass paste, maple syrup and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins.

8. Season to taste.

9. Serve hot with steamed black rice or nan bread and Top with a sprinkle of fresh coriander.

10. Enjoy!