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Aubergine curry with lemongrass & coconut milk

Add some spice and character to aubergines with this sumptuous curry

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 268
  • Carbohydrates 17
  • Saturated Fat 14
  • Sugar 10
  • Protein 5
  • Fat 20
  • Fibre 3
  • Salt 1.39

Nutrition per serving

  • Calories 268
  • Carbohydrates 17
  • Saturated Fat 14
  • Sugar 10
  • Protein 5
  • Fat 20
  • Fibre 3
  • Salt 1.39

Ingredients

  • 3 large red chillies, deseeded and stalks removed, chopped
  • 6 garlic cloves, roughly chopped
  • knob of fresh ginger, peeled and chopped
  • 2 lemongrass stalks, trimmed and chopped
  • 2 tbsp ground turmeric
  • 1 tsp chilli powder
  • 2-3 aubergines (about 600g/1lb 5oz), quartered lengthways, then halved
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 6 shallots, finely chopped
  • 1 tbsp Thai fish sauce (nam pla)
  • 400ml can coconut milk
  • 400ml vegetable stock or water
  • small bunch coriander, roughly chopped, to serve

Method

  1. Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

  2. Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, 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. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

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