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Thai-style aubergine curry
Fruit and vegetables
2
aubergines
, cut into batons 2cm/¾in thick
1
onion
, peeled and quartered
4
garlic
cloves, peeled
3cm/1¼in piece fresh root
ginger
, peeled
2 sticks
lemongrass
, tough outer leaves removed, roughly chopped
1 fresh red
chilli
, seeds removed, sliced
150g/5½oz fresh
spinach
, washed
1 tbsp fresh
lemon juice
small handful
Thai basil
leaves
Tins, packets and jars
3 tbsp peanut or cashew butter
1 x 400ml tin
coconut milk
250ml/9fl oz chicken stock or
vegetable stock
cooked
rice
, to serve
Cooking ingredients
5 tbsp
sunflower oil
5
cardamom
pods
1 tbsp
cumin
seeds
1 tbsp
coriander seeds
1 tsp ground
turmeric
¼ tsp ground
nutmeg
1 tbsp
caster sugar
2 tbsp
fish sauce
or vegetarian
fish sauce
sea salt
Back to recipe
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