Aubergine curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste.
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Place this mixture into a small saucepan and cook gently over medium heat for one minute.
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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.
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To serve, pour into a bowl and garnish with chopped coriander.
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
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